serves
2
prep
15 minutes
cook
10 minutes
difficulty
Easy
serves
2
people
preparation
15
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 2 x 200 g skin-on coral trout fillets (or snapper)
- 2-3 tbsp Shaoxing cooking wine
- 5 cm x 4 cm piece ginger, peeled, thinly julienned
- 1 long red chilli, deseeded, thinly sliced
- ½ cup coriander sprigs, to serve
For the relish (makes extra)
- 40 g ginger, peeled and finely grated
- 30 g garlic, peeled and finely grated
- 120 g spring onions, thinly sliced (slightly more than ½ bunch)
- 110 g rice bran oil
- 30 g preserved olive vegetable (a condiment available in Asian grocery stores)
- 10 g fish sauce
- 10 g soy sauce
- 10 g toasted sesame oil
- 15 g rice vinegar
- 8 g sugar
- 1 g ground white pepper
- 2 g sea salt flakes
- 20 g toasted white sesame seeds
Instructions
- To make the relish, combine the garlic, ginger and spring onion in a medium bowl. Heat the rice bran oil in a small saucepan until smoking, then carefully pour the hot oil over the aromatics and stir. Add the remaining ingredients for the relish, then allow to cool before using.
- Prepare a steamer basket set over a large saucepan or wok of simmering water. Line the steamer basket with a sheet of baking paper, then top with the fish fillets, skin-side up. Top with the sliced singer and drizzle with Shaoxing cooking wine. Steam for 6-7 minutes, or until the fish turns opaque and flakes easily to the touch (cooking time depends on the thickness of the fillet).
- Gently remove the steamed fish to a large serving plate. Spoon over a generous quantity of the ginger, shallot and preserved olive greens relish, then sprinkle with the sliced chilli and coriander sprigs and serve.
Note
This recipe makes approximately 440 g prepared relish. Store any extra leftover relish in a jar and refrigerate for up to 1 week. You can use up the relish in a number of ways! Try it on sourdough toast topped with whipped ricotta, a sprinkle of lemon zest and drizzle of olive oil or on top of halved hard-boiled eggs with a dollop of mayonnaise.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
