Scroll Top
Cairns & Great Barrier Reef

Whole Baked (Steamed) Coral Trout


We prefer to use freshly speared coral trout.
baked trout


  • 1 freshly caught, reef fish
  • fresh garlic, minced
  • fresh ginger, finely grated
  • olive oil
  • salt & pepper
  • 1 lemon, sliced
  • 1 orange, sliced
  • 2 shallots, sliced diagonally
  • 1/3 cup light soy sauce
  • 3 tbs peanut oil
  1. Take the cleaned and de-scaled fish and place on a rack in a baking dish filled with 1 cm water for steaming.
  2. Use the olive oil to lightly oil the skin and then season with salt and pepper.
  3. Put the minced garlic and ginger inside the gut cavity.
  4. Layer the sliced citrus (alternate lemon/orange) inside the cavity all the way up inside the head.
  5. Bake for around  45 mins in 180c oven. (When cooked, flesh should easily flake away. Slightly under-baking is better as the peanut oil will further cook the fish.)
  6. Place fish on serving tray.
  7. Sprinkle with shallots and pour over about one third cup light soy sauce.
  8. As the finale pour over the very hot oil to blanch the skin.

Related Posts

Comments (3)

[…] variety including some nice fingermark and a grunter for our baked fish extravaganza (I use the coral trout recipe for that one – just as […]

I think the recipe forgot to mention covering the fish in foil. This is my 1st attempt at baking a whole fish.. The beautiful coral trout is around 3kgs & has been in the oven for just over an hour (uncovered) – I followed the recipe exactly altho the fish still aint done yet!!!

No foil Gen and that’s a really long time. We do three at once in less time than that!

Comments are closed.