Name: Steamed ginger and soy coral trout
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 500 gram skin on coral trout fillets; 3 piece, finely sliced ginger; 2 cloves, finely sliced garlic; 2 tablespoon peanut oil; 2 green onions, finely shredded; Sauce; 2 tablespoon light soy sauce; 1 teaspoon brown sugar; 1 teaspoon sesame oil

Ingredients

500 gram skin on coral trout fillets

3 piece, finely sliced ginger

2 cloves, finely sliced garlic

2 tablespoon peanut oil

2 green onions, finely shredded

Sauce

2 tablespoon light soy sauce

1 teaspoon brown sugar

1 teaspoon sesame oil

Method

Steamed ginger and soy coral trout

1.Score fillet skin at 2cm intervals, 5mm deep. Arrange on baking paper in a steamer basket, skin-side up. Sprinkle with ginger and garlic.

2.Place steamer over a large wok or tightly fitting saucepan of simmering water. Steam fish 10-12 minutes, until just opaque and flesh flakes easily when tested with a fork.

3.Make Sauce using method below.

4.In a small frying pan, heat peanut oil until very hot (smoking). Spoon sauce over steamed fish. Pour hot oil over. Serve straight away, topped with shredded green onions.

Sauce

5.In a small bowl, combine soy, sugar and sesame oil.

To protect fish flesh from drying out or overcooking when steaming, leave skin on. The flesh will be beautifully moist and you can remove the skin to if you like.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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