Steamed Whole Coral Trout with Ginger & Spring Onions from Sydney Seafood School Cookbook by Kylie K
Kylie Kwong taught this classic Chinese dish at the Seafood School many years ago, when she was still at Wockpool. It’s a great example of how simply seafood can be prepared - as long as you start...
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Cooking tools:
- Wok
- Steamer basket
- Chef's knife
- Cutting board
- Serving platter
- Saucepan
- Spoon
- Measuring spoon
- Mixing bowl
- Plate
- Tongs
Ingredients
- 4 spring onion (scallions), cut into fine matchsticks
- ½ teaspoon sesame oil
- 1 teaspoon white sugar
- 3 tablespoons peanut oil
- barramundi; King George whiting; pigfish; snapper
- 1 x 700-800 g coral trout, gilled, gutted and scaled
- 1 small handful coriander leaves
- 3 tablespoons shao hsing
- steamed jasmine rice, for serving
- 1 x 30 g (4 cm) piece ginger, cut into fine matchsticks
- 3 tablespoons tamari
- pinch of ground white pepper
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