Steamed coral trout with pickled fennel
Australian Gourmet Traveller spring recipe for steamed coral trout with pickled fennel.
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Cooking tools:
- Steamer basket
- Non-reactive container
- Refrigerator
- Stove
- Saucepan
- Spoon
- Plate
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
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