Steamed Coral Trout with Ginger, Green Onions and Corriander


750g coral trout, cleaned and gutted
1/2 teaspoon salt
4 spring onions, trimmed
4 slices ginger, unpeeled
2 tablespoons MasterFoods Soy Sauce
2 tablespoons dry sherry
1/2 teaspoon sugar
85mL basic fish stock
2 tablespoons oil
1 clove garlic, split lengthwise
65g MasterFoods Coriander Leaves



Sprinkle fish with salt. Cut a 5cm-piece from each spring onion at the bulb-end. Cut the green parts lengthwise into very fine long julienne and reserve. Place the spring onion bulbs into a heat-proof dish 2.5cm smaller than the steamer to be used. Place fish in the dish, and top with ginger slices.

Combine the soy sauce, sherry, sugar, and stock. Spoon it over the fish and marinate for 20 minutes basting once or twice. When ready to cook, place fish in a fish steamer lined with foil.

Cover tightly, and steam over high heat for 15–20 minutes until the fish is just 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 the coriander and the tangle of reserved green onion strips on the surface, and pour the hot oil over all. Serve immediately.

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