Red braised coral trout

Ingredients

• 1 plate-sized whole coral trout, snapper, alfonsino, Murray cod or other white fish (about 1 kg), cleaned
• 1 tbsp potato starch
• 2 tbsp vegetable oil
• 2 cm x 3 cm piece ginger, thinly julienned
• 2 garlic cloves, thinly sliced
• 6 spring onions, cut into 5 cm lengths
• ¼ cup (60 ml) light soy sauce
• 2 tbsp dark soy sauce
• 1 tbsp sugar
• 2 tbsp chilli crisp, to serve (optional)

For the herb garnish

• 2 cups loosely packed coriander leaves
• 1 cup Thai basil leaves
• ½ cup picked dill sprigs
• ½ bunch chives, cut into 5 cm lengths

Instructions

1. Heat a large wok or frying pan over medium heat until very hot. Cut a few slits in both sides of the fish and dust the fish with the potato starch, shaking off any excess. Add the oil and then the fish to the pan and sear on one side for about 3 minutes, or until the skin is crisp. Flip the fish in the pan and add the ginger, garlic and spring onions around the fish. Add the soy sauces and sugar with about ¾ cup of water to the pan.
2. Bring to a simmer, then reduce the heat to low. Cover and simmer for a further 10 minutes, or until the fish is cooked.
3. While the fish is cooking, combine the herbs for the garnish in a medium bowl.
4. Test the fish by inserting a knife or spoon into the flesh down to the bone. If the fish feels like it will pull away from the bone easily, it is done. Slide the fish and the sauce from the pan out onto a plate, keeping the fish intact. Top with big handfuls of the garnish, then drizzle with chilli oil (if using) and serve.

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