So yesterday at lunch I went to the local fishmonger looking for something new to cook and was put onto something called coral trout. “What should I do with this,” I asked.
The reply was emphatic: “Steam it.”
Putting the call out to Twitter, the advice – thanks, tweeps – was the same: “Steam it.”
So steaming it was to be, and wa-hey, that worked out well. I give you … Coral Trout a la Prick:
- Get a couple of pieces (around 200g) coral trout filet, remove any pin bones, and trim off any untidy edges. Leave them to marinate in a bowl for about half an hour with about a cup or so of sherry, a tablespoon or so brown sugar, some spring onions, ginger, and a slug of soy (don’t leave them for longer or the marinade will start to “cook” the fish, but do save the marinade – you’ll want it later).
- When you’re ready to cook, set a steamer over a gently-to-moderately bubbling pot of water and place the fish in, skin side down, on some baking paper.
- In another pan or wok, quickly sauté some Asian greens – your choice but I used a spinach-ey type number that worked well – in a hot pan of peanut oil and toss through with some more ginger and green onions. Set aside.
- When the fish is ready – it shouldn’t need more than 12 minutes, but check it as you get to ten – remove it from the steamer and sear it, skin side down, in a hot pan. Add the reserved marinade, plus some chopped coriander and, if you like (and I did) some chopped long red chili, seeds removed naturally, to cook down to a light sauce. Squeezing half an orange at this point is also a good idea.
- Plate up! Greens just offset on the plate, fish leaning against it, sauce around, and a bit more coriander and chili for colour.
Bonus fun coral trout fact: According to Fishing WA, “the coral trout is, of course, not a trout at all but a fierce reef dwelling predator [whose] table qualities are matched only by its power over short bursts.” Yum!