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Coral trout is a pretty big fish! Buy it whole and have it filleted for this recipe. I was able to get two very large fillets from each fish. These were very thick fillets which were then cut into 4 portions each.

A lovely flavoursome fish! Not a cheap fish to buy but it was perfect for this dish. You can cook it without the skin , but I chose leave it on.



Serves 4

Peanut oil

6 pieces of coral trout ( 1 whole fish- filleted)

200g fresh egg noodles

1 litre of chicken or fish stock

1 tablespoon , chopped ginger

1 carrot, julienned or sliced finely

16-20 mixed mushrooms

4 shallots, sliced finely

2 tablespoons soy sauce

1/3 cup of rice wine

Heat oil in pan.

Season coral trout with salt and pepper and cook fish, turning once after 3 minutes and cooking on other side only for a few seconds. Remove fish and keep warm.

Cook noodles as super package instructions, drain and set aside.

Heat stock in a wok, add ginger , carrots and shallots and simmer for 3-4 minutes or until carrots are just soft. Then add soy sauce and rice wine (not shown on the video) .

Add mushrooms and simmer for a further 3-4 mins. Add the noodles and mix.

In a round deep plate divide the broth and vegetables and top with a piece of coral trout. Serve immediately.


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