Whole coral trout with ginger sauce
Serving size: Serves 4
Cuisine type: AsianCooking time: More than 1 hour
Course: Main
INGREDIENTS
¼ cup (60ml) black bean sauce
2 teaspoons oyster sauce
2 teaspoons brown sugar
1 teaspoon sesame oil
1 tablespoon peanut oil
1 teaspoon grated fresh ginger
1 clove garlic, crushed
2kg whole coral trout
2 medium (280g) lemons
1 cup (250ml) chicken stock
2 long red chillies, sliced
Steamed rice, to serve
METHOD
Combine the sauces, sugar, oils, ginger and garlic in a small bowl.
Place the fish on a wire rack in a large baking dish and cover the tail with a small piece of foil. Cut one of the lemons into six wedges and fill the cavity of the fish with the wedges. Cut three slits in the thickest part of each side of the fish and brush the fish with one tablespoon of the black bean mixture. Cover the fish loosely with baking paper and foil, and bake in a moderately hot oven (200°C) for about 50 minutes or until flesh flakes.
Meanwhile, heat the remaining black bean mixture in a medium saucepan with the stock. Bring the mixture to the boil then simmer, uncovered, for about 10 minutes or until thickened slightly.
Using a vegetable peeler, remove the rind from the remaining lemon and cut it into thin strips. Place the fish on a serving platter and pour a little of the black bean sauce over the fish. Serve the fish with lemon strips, sliced chilli and the remaining sauce. Serve with steamed rice if desired.
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