Whole Steamed Coral Trout

Cook Time 45 minutes

Serves 4

Ingredients

800–1kg coral trout (or other white-fleshed fish like baby barramundi or baby snapper)

1 tbsp Shaoxing wine

1 tbsp tamari (or soy)

1 x 5 cm piece of ginger, half sliced and the other half minced 

1 bunch of spring onions 

2 tbsp peanut oil 

4 sprigs coriander, plus extra to garnish

½ tsp chicken stock powder (or salt)

1 long chilli, julienned

Method

Place the fish onto a tray. Make 2–3 shallow diagonal slashes on each side of the fish. Stuff the cavity with a few slices of ginger and 4 spring onion batons. Drizzle over Shaoxing wine and tamari. 

Set the oven to the steaming function at 100°C. Steam the fish for about 20–25 minutes, depending on size. It’s cooked when the flesh flakes easily at the thickest part near the bone.

While the fish is steaming, finely chop the remaining spring onions and coriander and add the minced ginger. Season with stock powder. Heat the peanut oil in a small pan until smoking. Carefully pour over the mixture and stir to wilt the spring onions. 

Carefully transfer the fish to a serving plate. Spoon over the spring onion sauce. Garnish with extra coriander and julienned chilli.