Never Lose Track of Your Favorite Recipes.
Save, organize into collections, plan your meals, and shop the ingredients—all in one free app.
Steamed coral trout with pickled fennel
Ingredients
- 4 coral trout fillets, skin on, (about 220gm each)
- Good-quality mayonnaise, to serve
- 250 ml (1 cup) cider vinegar
- 55 gm (1/4 cup) caster sugar
- 2 tsp black mustard seeds
- 1 tsp celery seeds
- 300 gm baby fennel (about 1), shaved on a mandolin
- 1/2 Spanish onion, shaved on a mandolin
Get the App
Directions
- For pickled fennel, combine vinegar and sugar in a small saucepan and stir over low heat until sugar dissolves. Stir through spices. cool to room temperature (20-30 minutes). Add fennel and onion, stir to combine, transfer to a non-reactive container, cover, refrigerate for at least 2 hours.
- Place a large steamer basket over a large saucepan of boiling water. Place trout in a single layer on a plate, season to taste, then place in steamer basket. Cover and steam until just cooked through (8-10 minutes). Serve hot with pickled fennel and mayonnaise.
Chrome Extension
