Journal

Ingredients:

• 2 Coral Trout fillets (about170 g each)
• 2 tablespoons lime juice
• 1 red chili, sliced
• 2 cloves garlic, minced
• 2 tablespoons fish sauce
• 1 tablespoon palm sugar or brown sugar
• Fresh basil leaves for garnish

Instructions:

1. Place the Coral Trout fillets on a heatproof plate that will fit inside your steamer.
2. In a small bowl, mix the lime juice, fish sauce, palm sugar, minced garlic, and sliced chili.
3. Pour the mixture over the fish fillets.
4. Place the plate with the fish in the steamer and steam over medium heat for about 6-8 minutes or until the fish is cooked through.
5. Garnish with fresh basil leaves and serve with steamed rice.

Ingredients:

• 2 Coral Trout fillets (about 170 g each)
• 1 lemon, sliced
• 2 tablespoons fresh dill, chopped
• Salt and pepper to taste
• 2 tablespoons butter

Instructions:

1. Season the Coral Trout fillets with salt and pepper.
2. Place the fillets on a heatproof plate that will fit inside your steamer.
3. Arrange the lemon slices and chopped dill on top of the fillets.
4. Place the plate with the fish in the steamer and steam over medium heat for about 6-8 minutes or until the fish is cooked through.
5. Remove the plate from the steamer and top the fillets with butter.
6. Serve hot with your choice of sides.

Ingredients:

• 1 whole Coral Trout (about 454 g), cleaned and scaled
• 2 inches ginger, julienned
• 2 green onions, julienned
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• Fresh coriander for garnish

Instructions:

1. Place the cleaned Coral Trout on a heatproof plate that will fit inside your steamer.
2. Stuff the cavity of the fish with half of the julienned ginger.
3. Place the plate with the fish in the steamer and steam over medium-high heat for about 8-10 minutes or until the fish is cooked through.
4. In a small bowl, mix the soy sauce and sesame oil.
5. Heat the vegetable oil in a small pan until hot and pour it over the fish.
6. Drizzle the soy sauce mixture over the fish and garnish with the remaining ginger, green onions, and coriander.
7. Serve immediately with steamed rice.

Ingredients:

• 1 Coral Trout (~454grams), cut into bite-sized pieces
• 2 tablespoons vegetable oil
• 1 onion, sliced
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 2 tablespoons curry paste
• 1 can coconut milk
• 1 cup fish or vegetable stock
• 1 capsicum, sliced
• 1 zucchini, sliced
• Salt and pepper to taste
• Fresh coriander for garnish
• Steamed rice for serving

Instructions:

1. Heat the vegetable oil in a large pot over medium heat. Add the sliced onion, minced garlic, and grated ginger. Sauté until the onion is soft and translucent.
2. Stir in the curry paste and cook for 1-2 minutes until fragrant.
3. Pour in the coconut milk and fish or vegetable stock. Bring the mixture to a simmer.
4. Add the sliced capsicum and zucchini to the pot. Simmer until the vegetables are tender, about 5-7 minutes.
5. Gently add the Coral Trout pieces to the curry and cook for an additional 3-4 minutes or until the fish is cooked through.
6. Season with salt and pepper to taste.
7. Serve the curry over steamed rice and garnish with fresh coriander.

Ingredients:

• 4 Coral Trout fillets (about 170g each)
• 2 tablespoons olive oil
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 8 corn tortillas, warmed
• 2 cups shredded cabbage
• 1 cup pico de gallo
• 1 avocado, sliced
• 1/2 cup sour cream
• 1/4 cup chopped fresh coriander
• Lime wedges for serving

Instructions:

1. Preheat the grill or a skillet to medium-high heat.
2. Brush the Coral Trout fillets with olive oil and season with chili powder, cumin, salt, and pepper.
3. Grill or pan-fry the fillets for about 3-4 minutes on each side or until cooked through and easily flakes with a fork.
4. Flake the cooked fish into bite-sized pieces.
5. Divide the fish among the warm corn tortillas and top with shredded cabbage, pico de gallo, avocado slices, sour cream, and coriander.
6. Serve with lime wedges on the side.

Ingredients:

• 450g Coral Trout, diced
• 1 cup lime juice
• 1/2 red onion, finely diced
• 1 tomato, diced
• 1 jalapeño, seeded and minced
• 1/4 cup chopped fresh coriander
• Salt and pepper to taste
• Tortilla chips or tostadas for serving

Instructions:

1. In a non-reactive bowl, combine the diced Coral Trout, lime juice, and a pinch of salt. Cover and refrigerate for 30 minutes to 1 hour, or until the fish is “cooked” by the acid and appears opaque.
2. Drain the excess lime juice and mix the “cooked” fish with the diced onion, tomato, jalapeño, and coriander.
3. Season with salt and pepper to taste.
4. Serve chilled with tortilla chips or on top of tostadas.

Ingredients:

• 4 coral trout fillets (about 170g each)
• 2 tomatoes, sliced
• 1 fennel bulb, thinly sliced
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Preheat the oven to 190°C (375°F).
2. Place the coral trout fillets in a baking dish and season with salt and pepper.
3. Arrange the sliced tomatoes and fennel over the fillets.
4. Sprinkle the minced garlic on top and pour the white wine over the fillets.
5. Drizzle with olive oil.
6. Bake for 15-20 minutes or until the fish is cooked through and easily flakes with a fork.
7. Garnish with fresh basil leaves and serve.

Ingredients:

• 4 coral trout fillets (about 170g each)
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/2 cup unsalted butter, softened
• 2 tablespoons chopped fresh parsley
• 1 tablespoon lemon zest
• 2 cloves garlic, minced

Instructions:

1. Preheat the grill to medium-high heat.
2. Brush the coral trout fillets with olive oil and season with salt and pepper.
3.  In a small bowl, mix the softened butter, parsley, lemon zest, and garlic until well combined.
4. Grill the fillets for about 3-4 minutes on each side or until cooked through and easily flakes with a fork.
5. Remove the fillets from the grill and top each one with a generous dollop of the lemon-herb butter.
6. Serve immediately.

Ingredients:

• 4 coral trout fillets (about 170g each)
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 4-5 cups fish or vegetable stock, heated
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the onion and garlic, and sauté until the onion is translucent and soft, about 5 minutes.
2. Add the Arborio rice to the pot and stir to coat the grains with oil. Toast the rice for about 2 minutes, stirring constantly.
3. Pour in the white wine and stir until the liquid is absorbed.
4. Begin adding the heated stock to the rice, one ladleful at a time. Stir the rice frequently and allow each ladleful to be absorbed before adding the next. Continue this process until the rice is creamy and al dente, about 20-25 minutes.
5. Meanwhile, season the coral trout pieces with salt and pepper.
6. When the rice is nearly done, melt the butter in a separate skillet over medium-high heat. Add the seasoned coral trout pieces and cook for about 2-3 minutes on each side or until the fish is cooked through and easily flakes with a fork.
7. Gently fold the cooked coral trout into the risotto, along with the grated Parmesan cheese. Stir to combine and season with salt and pepper to taste.
8. Serve the risotto immediately, garnished with chopped fresh parsley.

Ingredients:

• 1 cup brown rice
• 2 cups water
• 1 cup assorted vegetables (e.g., carrots, cucumbers, radishes), julienned
• 1/4 cup rice vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1 tablespoon sesame seeds (optional)

Miso Dressing:

• 2 tablespoons white miso paste
• 1 tablespoon rice vinegar
• 1 tablespoon soy sauce
• 1 teaspoon honey
• 1 teaspoon sesame oil
• 1 tablespoon water

Instructions:

1. Rinse the brown rice and place it in a pot with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 45 minutes or until the rice is tender and the water is absorbed.
2. While the rice is cooking, prepare the pickled vegetables. In a bowl, whisk together rice vinegar, sugar, and salt until the sugar and salt dissolve.
3. Add the julienned vegetables to the vinegar mixture and toss to coat. Let the vegetables marinate for at least 15 minutes, tossing occasionally.
4. While the rice is cooking and the vegetables are pickling, prepare the Easy Pan-Fried Coral Trout
5. For the miso dressing, whisk together white miso paste, rice vinegar, soy sauce, honey, sesame oil, and water in a small bowl until smooth.
6. When the rice is done, fluff it with a fork and divide it among the serving bowls.
7. Arrange the pickled vegetable and Coral Trout on top of the rice, drizzle the miso dressing on top.
8. Optional: sprinkle sesame seeds on top for added flavour and texture

Ingredients:

• 4 coral trout fillets (about 170g each)
• Salt and pepper to taste
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 lemon, sliced
• Fresh herbs (like parsley or thyme) for garnish

Instructions:

1. Season the coral trout fillets with salt and pepper on both sides.
2. Heat olive oil in a large skillet over medium-high heat.
3. Once the oil is hot, add the butter and let it melt until bubbling.
4. Place the fillets in the skillet and cook for about 2 minutes on each side or until golden brown and cooked through. The cooking time may vary depending on the thickness of the fillets.
5. Remove the fillets from the skillet and place them on a serving plate.
6. In the same skillet, add the lemon slices and cook for about 30 seconds on each side or until lightly caramelised.
7. Place the caramelised lemon slices on top of the fish fillets.
8. Garnish with fresh herbs and serve immediately with your choice of side dishes, such as steamed vegetables or rice.