Steamed Coral Trout with Ginger, Green Onions and Coriander


  • 750g whole coral trout, scaled, gutted and gilled
  • 4 spring onions, trimmed
  • 2 tbsp. soy sauce
  • ½ tsp. sugar
  • 2 tbsp. oil
  • 65g coriander leaves
  • ½ tsp. salt
  • 4 slices ginger, unpeeled
  • 2 tbsp. dry sherry
  • 85ml fish stock
  • 1 clove garlic, split lengthways


  1. Sprinkle fish with salt.
  2. 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.
  3. 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.
  4. Place the fish in the dish and top with ginger slices.
  5. Combine soy sauce, sherry, sugar and fish stock.
  6. Spoon it over the fish and marinate for 20 minutes basting once or twice.
  7. When ready to cook, put 8cm of water into a wok fitted with a steamer basket and bring to a rolling boil.
  8. 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).
  9. With a knife, pierce the fish along the back at the thickest part and gently lift the blade to check for doneness.
  10. Just before serving, heat the oil and garlic in a small pan (until very hot).
  11. When garlic begins to colour remove it and discard; keeping the oil.
  12. 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.

Serves 4.

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