Australian Fish and Seafood Cookbook: The ultimate kitchen companion by Susman John & Huckstep Anthony & Swan Sarah & Hodges Stephen

Author:Susman, John & Huckstep, Anthony & Swan, Sarah & Hodges, Stephen [Susman, John]
Language: eng
Format: azw3
Publisher: Murdoch Books
Published: 2016-09-27T16:00:00+00:00

Steamed coral trout tail with almonds, pomegranate and prunes

Serves 4

1 tail of a large (2.25 kg/5 lb) coral trout (or a whole small fish)

160 ml (5¼ fl oz) lemon oil (see note)

2 tablespoons blanched almonds, roughly chopped

seeds and juice of 1 small pomegranate

8 pitted prunes

2 tablespoons verjuice or sherry vinegar

sea salt and freshly ground black pepper, to taste

Preheat the oven to 200°C (400°F).

Score the trout tail well, with slashes a thumb-width apart down the length of the fish. This will ensure even cooking.

Place the fish on a wire rack in a roasting tin. Add about 80 ml (2½ fl oz/1/3 cup) of water and cover the tin securely with foil. Place on the stovetop over very low heat and bring to a gentle simmer, then immediately transfer the tin to the oven.

A 1.2 kg (2 lb 10 oz) tail will take about 15 minutes to cook, followed by a further 10 minutes of resting time out of the oven. If cooking a whole fish or a larger piece up to 2 kg (4 lb 8 oz), expect 25 minutes of cooking time, with 10 minutes of resting time. A 200 g (7 oz) piece of fillet will take 10 minutes to cook, with 4 minutes of resting time.

While the fish is cooking, make a simple vinaigrette by gently heating the lemon oil in a small saucepan over low heat for 1 minute. Remove the pan from the heat and transfer the oil to a medium mixing bowl. Toss in the almonds, pomegranate seeds and juice, prunes and verjuice. Season with a little salt and pepper, then toss well to combine. Set aside in a warm spot.

When the fish has rested, transfer it carefully to a platter and top generously with the vinaigrette.

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