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Steamed coral trout with pickled fennel

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

By Rodney Dunn
  • 10 mins preparation
  • 10 mins cooking plus cooling, pickling
  • Serves 4
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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.


  • 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


  • 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

  • Author: Rodney Dunn