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
