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Steamed Coral Trout with Ginger, Green Onions and Coriander PDF Print E-mail

Steamed Coral Trout with Ginger, Green Onions and Coriander

750gr whole coral trout, scaled, gutted and gilled

4 spring onions, trimmed

2 tbsp. soy sauce

½ tsp. sugar

2 tbsp. oil

65gr coriander leaves

½ tsp. salt

4 slices ginger, unpeeled

2 tbsp. dry sherry

85ml fish stock

1 clove garlic, split lengthways

  • Sprinkle fish with salt.

  • Cut a 5cm piece from each spring onion at the bulb end and cut the rest of the green part lengthwise into very fine long julienne.

  • Set the green parts aside and place the spring onion bulbs into a heat proof dish 2.5cn smaller than the steamer to be used.

  • Place the fish in the dish and top with ginger slices.

  • Combine soy sauce, sherry, sugar and fish stock.

  • Spoon it over the fish and marinate for 20 minutes basting once or twice.

  • When ready to cook, put 8cm of water into a wok fitted with a steamer basket and bring to a rolling boil.

  • Place the dish containing the fish into the steamer basket, cover tightly and steam over high heat for 15-20 minutes (until the fish is just a barely opaque through the thickest point).

  • With a knife, pierce the fish along the back at the thickest part and gently lift the blade to check for doneness.

  • Just before serving, heat the oil and garlic in a small pan (until very hot).

  • When garlic begins to colour remove it and discard; keeping the oil.

  • Remove the plate of fish from the steamer.

  • Scatter coriander and a tangle of green onion tops over the fish and pour the hot oil over.

  • Serve immediately with steamed vegetables and rice.

  • Serves 4.

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