INGREDIENT
750gr whole coral trout
4 spring onions, trimmed
2 tbsp. soy sauce
½ tsp. sugar
2 tbsp. oil
65gr coriander leaves
½ tsp. salt
4 slices ginger, unpeeled
2 tbsp. dry sherry
85ml fish stock
METHOD
1 clove garlic, split lengthways
- Sprinkle fish with salt.
- Cut a 5cm piece from each spring onion at the bulb end and cut the rest of the green part lengthwise into very fine long julienne.
- Set the green parts aside and place the spring onion bulbs into a heat proof dish 2.5cn smaller than the steamer to be used.
- Place the fish in the dish and top with ginger slices.
- Combine soy sauce, sherry, sugar and fish stock.
- Spoon it over the fish and marinate for 20 minutes basting once or twice.
- When ready to cook, put 8cm of water into a wok fitted with a steamer basket and bring to a rolling boil.
- Place the dish containing the fish into the steamer basket, cover tightly and steam over high heat for 15-20 minutes (until the fish is just a 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 coriander and a tangle of green onion tops over the fish and pour the hot oil over.
- Serve immediately with steamed vegetables and rice.
