This delightful Coral Trout crudo comes from the acclaimed Chefs at Kiln Sydney…
This delightful Coral Trout crudo comes from the acclaimed Chefs at Kiln Sydney and uses an array of dressings and sauces to bring out all the flavours of fresh, raw wild-caught Coral Trout.
Read more: Kiln Sydney | Chefs Mitch Orr & Mans Engberg on Coral Trout.
Makes 4-6 portions
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NOTE: These recipes are written for restaurant serves, so adjust the measurements as needed.
Once made, this will last 3 months in the fridge and 6 months in the freezer. You can substitute for a store-bought citrus kosho.
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This is a two-step process that you can make in bulk ahead of time. It will store for a month in the fridge in airtight containers, or for three months in the freezer.
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Make this on the day you plan to serve the dish!
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We recently sat down with Mitch Orr, Chef Partner, and Mans Engberg, Head Chef, of the acclaimed Sydney restaurant Kiln…
A refreshing summer dish.
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Quick dish to pair with your choice of sides.
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For serving a whole Coral Trout
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Classic fish curry, served with rice.
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Coral Trout fish tacos for the whole family.
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A fresh and zesty way to eat Coral Trout.
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An easy, mid-week dinner.
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Pair with rice and salad for an easy lunch.
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An easy weeknight family meal
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With Australian Coral Trout, pickled vegetables, and miso dressing.
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A classic, everyday dish
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Coral Trout come in a variety of different colours. You’ll see them come in light pinks, browns, greens, oranges and bright reds. The colour of the fish depends on the depth at which it’s caught. Red fish are caught much deeper than any other colour, but they are all the same delicious taste.
The short answer is no. It doesn’t matter what colour or size the Coral Trout is, they all taste magnificent and are of exactly the same quality.
You can cook your Coral Trout however you wish. But, you should know, with Coral Trout, less is more. Gentle heat is the most suitable, as it retains the moisture and allows the delicate shellfish notes of the fish to shine. It may be tempting to torch, blister or charcoal the skin for effect, but these high heat preparations can give the skin a bitter aftertaste, taking away from the delicate, sweet shellfish flavour.
We can export our premium fresh fish to almost anywhere in the world. Contact us to find out more.
We’re the most reliable source of wild-caught Coral Trout you’ll find in Australia. We buy from dozens of different boats along the Queensland coast and are the largest owner of quota for Coral Trout in Australia.