serves
4
prep
10 minutes
cook
40 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
40
minutes
difficulty
Easy
level
Stream free On Demand
Sizzle
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 4 pieces coral trout fillet, about 200 g each, skin on
- 9 spring onions, shredded
- 2 bunches coriander, leaves picked
Ginger oil
- 5 cm piece ginger, sliced
- 500 ml (2 cups) vegetable oil, plus a drizzle extra for the sauce
Dressing
- 2 tbsp white rice vinegar
- 120 ml (½ cup) light soy sauce
- 2 tbsp sesame oil
Instructions
- For the hot ginger oil, place the ginger and oil in a small saucepan and cook over low heat for 30 minutes. Strain and reserve the oil.
- Fill a wok with 2 litres of water, fit a steamer in place, cover with the lid and bring the water to the boil.
- Once the water is boiling, place the fish inside the steamer, cover with the lid and steam for about 8 minutes or until just cooked.
- Meanwhile, for the dressing, place all the ingredients in a small saucepan, add 200 ml water and a drizzle of vegetable oil and stir over low heat until warm.
- When the fish is nearly ready, return the ginger oil to high heat and bring to smoking point.
- Transfer the fish to a serving plate and pour over the warm soy dressing. Arrange the shredded spring onions on top of the fish, then quickly and carefully pour over the hot ginger oil - the spring onion should sizzle.
- Garnish with coriander and serve immediately.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Sizzle
