BBQ’d Coral Trout with Asian Flavours

BBQ'd Coral Trout with Asian Flavours
Enjoy the fine, delicate white flakes of a barbecued whole coral trout cooked with a blend of Asian flavours. Perfect to go with some steamed Asian greens.
  • 1 whole coral trout (about 2-3 kg ), scaled, cleaned, and gutted
  • salt and pepper, to taste
  • ¾ tablespoon olive oil
  • 5 cm knob fresh ginger, peeled and grated
  • ½ bunch spring onions, washed and sliced in 1 cm lengths
  • 150 ml peanut oil
  • 2 - 3 tablespoons soy sauce
  • 3 - 4 sprigs fresh coriander, trimmed into small pieces
  • 2 Asian shallots, sliced, crispy fried, for garnish
  1. Pre-heat the grill plate on the BBQ.
  2. Using a sharp knife score both sides of the fish, 3 - 4 times (about 2 cm apart), creating a criss cross pattern. Season with salt and pepper and drizzle with olive oil.
  3. Place the whole fish on the pre-heated grill and cook each side for approximately 3 to 4 minutes. Remove from the BBQ and then place the fish on a large sheet of aluminium foil.
  4. Arrange the ginger and spring onion on top of the fish then wrap the aluminium foil around the fish. Return the wrapped fish back to the grill and cook for a further 3 to 4 minutes on each side.
  5. In the meantime, place the peanut oil in a small sauce pan and heat over a medium heat for 3 - 4 minutes or until just before the smoking point then remove from the heat.
  6. Remove the fish from the BBQ and check to see if it is cooked by pulling out one of the spikes from the top of the fish - if it comes out with little resistance the fish is cooked.
  7. Just prior to serving unwrap the fish and baste with the hot peanut oil. Drizzle with soy sauce and garnish across the top with fresh coriander and crisp shallots.
  8. Serve the fish with steamed Asian greens and oyster sauce.

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John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
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