Name: Steamed coral trout with pickled fennel
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 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

Steamed coral trout with pickled fennel

Australian Gourmet Traveller spring recipe for steamed coral trout with pickled fennel.

Serves 4

Prep

10M

Cook

10M

Total

20M

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

Ingredients

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

Method

Main

1.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.

2.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.

Drink Suggestion: Aromatic, textural friulano. Drink suggestion by Max Allen
Notes

Styling by Geraldine Muñoz

Styling by Rodney Dunn

Ingredients

Method

Main

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