Coral trout recipe

"The coral trout is the sweetest fish around, so treat it with care and respect. Steaming is the best way to bring out the lip smacking flavour and texture of this majestic fish. The method is classic Cantonese and I have used all the ingredients sourced from the Sunshine coast, including the fish. If you have a fish steamer then that’s perfect, but if not a roasting pan with a wire rack on top large enough to fit the fish will work just as well." Peter Kuruvita, Peter Kuruvita's Coastal…

Coral trout is one of my favourite fish to eat. Not only does its flesh have this incredible flavour, which is like fish, scallop and prawn combined, it also has this amazing texture, which works wonderfully with this ripe tomato sauce. Inspired by Roger Vergé's first cookbook, Cuisine of the Sun (1979), this sauce was one of the very first things I put on the menu at Barrenjoey House in Palm Beach back in 1982.

Cook Time 15 minutes Servings 2 Ingredients 2 x 180g skin on coral trout fillets 2 tbsp olive oil 1 tsp white pepper 4 cm piece ginger, julienned 2 cloves of garlic, finely chopped 3 spring onions, thinly shredded (white and green parts) 3 tbsp soy sauce 2 tsp honey 1 tsp sesame oil

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Wild-caught coral trout is in peak season between September and November. The sweet white flesh lends itself to so many cooking methods. Recipe by Peter Conistis.

To protect fish flesh from drying out or overcooking when steaming, leave skin on. The flesh will be beautifully moist and you can remove the skin to if you like. Note

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A classic French dish that features trout fillets coated in seasoned flour and pan-fried in butter until crispy.