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Steamed coral trout with pickled fennel

Any flaky white-fleshed fish can be used in this recipe. Steaming the fish keeps the flesh juicy and succulent.

You'll need

4 coral trout fillets, skin on, (about 220gm each) To serve: good-quality mayonnaise   Pickled fennel 250 ml (1 cup) cider vinegar 55 gm (¼ cup) caster sugar 2 tsp black mustard seeds 1 tsp celery seeds 300 gm baby fennel (about 1), shaved on a mandolin ½ Spanish onion, shaved on a mandolin


  • 01
  • For pickled fennel, combine vinegar and sugar in a small saucepan and stir over low heat until sugar dissolves. Stir through spices, cool to room temperature (20-30 minutes). Add fennel and onion, stir to combine, transfer to a non-reactive container, cover, refrigerate for at least 2 hours.
  • 02
  • Place a large steamer basket over a large saucepan of boiling water. Place trout in a single layer on a plate, season to taste, then place in steamer basket. Cover and steam until just cooked through (8-10 minutes). Serve hot with pickled fennel and mayonnaise.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Aromatic, textural friulano.

Featured in

Sep 2009

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