Coral Trout Asian Style with Reef Fish and Dive 1770

Home / Fishing / Coral Trout Asian Style with Reef Fish and Dive 1770
Coral Trout Asian Style with Reef Fish and Dive 1770

To ensure the best cooking results, join us on board a Reef Fish and Dive 1770 Fishing Charter and catch yourself a prime Southern Great Barrier Reef reef fish, preferably Coral Trout for this particular recipe.

Fresh is best is never truer when it comes to fish. From the ocean to the pan, it can’t be beaten.

The fishing grounds for our full day charters extend to the outer reef around Lady Musgrave, Fitzroy Reef, Boult Reef and all that’s in between, so you will be in the best possible locations to hook on to a big fat juicy Coral Trout.

 

Coral Trout Asian Style is delicious, healthy and easy to make. You don’t need to head to the supermarket for a tonne of ingredients and you can easily add a few more vegies to the mix for a bit more substance. There’s no reason Coral Trout can’t be substituted for another species, ie Red Emperor, Sweet Lip, even larger Hussar, all fish with nice white flesh and thick fillets. And of course all of these are targeted species on our Charters 🙂 Hope you enjoy this recipe as much as we did.

Ingredients4 x 200g coral trout or snapper fillets with skin
2 tablespoons olive oil
2 tablespoons gluten-free tamari
3 bacon rashers, rind and fat trimmed, cut into thin matchsticks
1 baby fennel bulb, thinly sliced
1/4 savoy cabbage, thinly shredded
1/2 teaspoon cumin seeds
2 teaspoons honey
Spring onion, sliced on an angle, to serve

Instructions1. Preheat oven to 180°C. Score fish skin to prevent fish from curling and season
2. Heat 1 tablespoon of the oil in a non-stick frypan over medium-high heat
3. Cook fish skin side down 3-4 minutes until crisp
4. Cook skin-side up on lightly oiled baking tray, drizzle with 1 tablespoon tamari
5. Bake for 5 minutes or until just cooked
6. Heat remaining tablespoon of oil in the pan over medium-high heat
7. Cook bacon and fennel for 2-3 minutes, stirring, until bacon starts to crisp
8. Add cabbage and cumin cook for 2-3 minutes until cabbage starts to wilt
9. Add honey and remaining tamari and stir to combine
10. Divide cabbage among plates, top with fish and drizzle with any pan juices
11. Garnish with spring onion and serve immediately

 

Leave a Reply

Your email address will not be published.