Steamed Coral Trout with Kai Lan, Ginger & Fermented Chilli Recipe

Rob Cockerill describes coral trout as “Australia’s premier fish”. The Group Executive Chef at the Sydney Opera House’s Bennelong Restaurant loves using sustainably caught trout from Collision Reef Fish, based in the Great Barrier Reef. And, in this recipe, he embraces his love of Cantonese and Chinese cooking techniques to “shock the aromas and infuse flavour into the coral trout”.

Read on for the full recipe—part of our Prize Produce series, featuring delicious recipes from Australian chefs that utilise local produce.

Prep Time: 20m

Cook Time: 20m

Serves: 4

Featured Appliance: AEG 800mm 5-Zone Induction Cooktop with Double Bridge

Ingredients

1 whole coral trout (about 1.1-1.2 kilograms), scaled and cleaned

150g fermented chilli paste

6-8 slices of fresh ginger, thinly sliced

4-5 spring onions, thinly sliced

3 red long chillies, thinly sliced

2 tbs soy sauce

2 tbs rice wine or dry sherry

1 tbs sesame oil

1 tsp sugar

Kai lan, cut into 4cm lengths

Fresh coriander, spring onion, chilli and kaffir lime, for garnish

150ml peanut oil

Method for Steamed Coral Trout with Kai Lan, Ginger & Fermented Chilli

1. Make 2-3 diagonal cuts on each side of the fish. Season the fish cavity and skin. Stuff the cavity with fermented chilli paste, half the sliced ginger, half the spring onions, and half the sliced chillies.

2. In a small bowl, mix the soy sauce, rice wine or sherry, sesame oil, sugar, and 1 sliced chilli until well combined.

3. Set a steamer basket in a large pot with water, ensuring the water level is below the steamer basket. Bring water to a boil over high heat.

4. Place the remaining ginger, spring onions, and chillies on top of the fish. Place fish on a plate that fits inside the steamer basket. Spread kai lan around the fish. Pour half of the sauce over the fish, reserving the rest for serving. Place the fish in the steamer basket. Cover and steam over medium-high heat, ensuring the water is at a constant simmer for about 10-12 minutes per kilogram of fish weight, or until the fish is cooked through.

5. Carefully transfer the steamed fish and kai lan to a platter and drizzle over remaining sauce. Garnish with coriander, spring onion, chilli and lime.

6. Heat the peanut oil on high in a separate pan until smoking hot (watch carefully). Pour over fish and serve.