WEBPre-heat oven 180°C (350°F). Line a shallow baking tray with baking paper. Remove trout fillets from the marinade and place on the lined baking tray. Bake in the oven for 15 – 20 …
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WEBFold the foil up to form a secure parcel. Put on the high grilling rack of the turbo oven. Set turbo oven temperature to 392°F (200°C). Cover and cook for 15-20 minutes. Oven …
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WEBSprinkle with salt and pepper. Heat oil in skillet over medium high heat. Place fish in skillet skin side down. Cook for 2 minutes, then flip and cook the other side for 1 1/2 minutes. …
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WEBAdd coated trout to pan, skin sides down. • Cook until skin is crispy, 5-6 minutes. Flip and cook until trout is golden and cooked through, 4-6 minutes more. Transfer to a paper …
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WEBInstructions. 1. Preheat the oven to 425°F. 2. To make the soy and ginger sauce: Put all the ingredients for the sauce in a small pan and place over high heat. Once boiling, cook for …
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WEBSteamed rice and greens, to serve. How to make. Preheat the oven to 200°C. Place the Queensland Coral Trout in a large baking dish that will fit the whole fish and be able to …
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WEBCombine the sauces, sugar, oils, ginger and garlic in a small bowl. Place the fish on a wire rack in a large baking dish and cover the tail with a small piece of foil. Cut one of the …
WEBRefresh in iced water and peel the skin off with a vegetable knife. Cut the tomatoes into quarters and de-seed. Scoop out the pulp with a spoon and cut into 2cm dice. 2. Mix the …
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WEB5. Brush or rub the trout on all sides with the mustard mixture, then press into the panko mixture to adhere the breading to each side. 6. Heat ¼-inch oil in a large pan over …
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WEBLet marinate for 30 minutes or up to 2 hours. Bake the trout in a preheated oven at 100°C/210°F for 30 minutes. Halfway through, open the oven and baste the trout with …
WEB2 x 180g skin on coral trout fillets . 2 tbsp olive oil . 1 tsp white pepper. 4 cm piece ginger, julienned. 2 cloves of garlic, finely chopped. 3 spring onions, thinly shredded (white and …
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WEBTake the cleaned and de-scaled fish and place on a rack in a baking dish filled with 1 cm water for steaming. Use the olive oil to lightly oil the skin and then season with salt and …
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WEBFor the sauce vierge (makes about 500ml) 3 vine-ripened tomatoes 2 garlic cloves, unpeeled and halved 2 tbsp chopped chervil 2 tbsp chopped flat-leaf parsley 1 tbsp …
WEBSlice the citrus. Using a sharp knife, thinly cut the lemon and the blood orange into ¼" thick slices. Alternate slices of citrus directly on top of the trout, covering the entire flesh of …
WEBStir in the garlic and fry till fragrant–about one minute. Add the bay leaves, tomatoes, sherry vinegar, and seasoning. Bring to a boil, then reduce the heat and let simmer for about 15 …
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WEB2. Tomato Sauce for Trout. Tomato Sauce is a savory sauce with a slightly sweet and acidic flavor. The texture is smooth and creamy, making it the perfect accompaniment to …
WEBArrange on baking paper in a steamer basket, skin-side up. Sprinkle with ginger and garlic. 2. Place steamer over a large wok or tightly fitting saucepan of simmering water. Steam …
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