Steamed Whole Coral Trout with Ginger & Spring Onions

Name: Steamed Whole Coral Trout with Ginger & Spring Onions
Yield: Serves 4
Cuisine: Australian
Ingredients: 1 x 30 g (4 cm) piece ginger, cut into fine matchsticks; barramundi; King George whiting; pigfish; snapper; 3 tablespoons tamari; pinch of ground white pepper; 3 tablespoons shao hsing; 1 x 700-800 g coral trout, gilled, gutted and scaled; steamed jasmine rice, for serving; 1 teaspoon white sugar; ½ teaspoon sesame oil; 4 spring onion (scallions), cut into fine matchsticks; 1 small handful coriander leaves; 3 tablespoons peanut oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Sydney Seafood School Cookbook

By Roberta Muir

Published 2012

About

Kylie Kwong taught this classic Chinese dish at the Seafood School many years ago, when she was still at Wockpool. It’s a great example of how simply seafood can be prepared - as long as you start with the freshest produce, you don’t need to do much to it. Coral trout, with its bright red skin and distinctive blue spots, is a beautiful fish to serve whole. In this dish, the sugar balances the saltiness of the ta