Created by: Great Australian Seafood
Prep time: 25 minutes
Cook time: 25 minutes
A whole Coral Trout is impressive centrepiece for special occasions. Using a beautiful whole fish means leftovers can be used for days in salads, sandwiches or straight for fridge to gob.
- 1 whole Queensland Coral Trout
Can’t find Coral Trout? Queensland Barramundi makes a great alternative.
- ¼ cup reduced salt soy sauce
- ¼ cup white vinegar
- ¼ cup olive oil
- 2 tbsp sesame oil
- 3 tbsp sugar or honey
- ¼ tsp ginger powder
- 1 cup water
- 1 red long chilli, sliced finely
- ½ bunch fresh coriander,
stalks chopped, leaves whole
Steamed rice and greens, to serve
How to make
Preheat the oven to 200°C. Place the Queensland Coral Trout in a large baking dish that will fit the whole fish and be able to hold the sauce. Using a sharp knife score the fish skin across, about 5mm into the flesh and about an inch apart.
In a large jug mix together the soy sauce, vinegar, olive oil, sesame oil, sugar or honey, ginger powder. Add water, sliced chilli and finely chopped coriander stalks. Pour the sauce over the fish. Bake in the pre-heated oven for 20-22 minutes. The fish should be white and flaky when it’s done.
Remove from the oven and transfer to a serving dish. Pour the sauce over the fish and garnish with coriander leaves. Serve with steamed rice and steamed or stir-fried greens.