Name: Coral trout with asian-style cabbage, fennel and bacon
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1
Cuisine: asian
Ingredients: 4 x 200g coral trout or snapper fillets with skin; 36.40 gm olive oil; 40.00 ml gluten-free tamari (see note); 3 rindless bacon rashers, fat trimmed, cut into thin matchsticks; 1 baby fennel bulb, thinly sliced; 1/4 savoy cabbage, thinly shredded; 1/2 tsp cumin seeds; 14.40 gm honey; Spring onion, sliced on an angle, to serve

Coral trout with asian-style cabbage, fennel and bacon

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Prep Time:
15 minutes

Cook Time:
10 minutes

Total Time:
25 minutes

Elevate pan-fried fish with Asian-inspired cabbage and fennel, enhanced by the irresistible richness of crispy bacon.

Ingredients:

4 x 200g coral trout or snapper fillets with skin
36.40 gm olive oil
40.00 ml gluten-free tamari (see note)
3 rindless bacon rashers, fat trimmed, cut into thin matchsticks
1 baby fennel bulb, thinly sliced
1/4 savoy cabbage, thinly shredded
1/2 tsp cumin seeds
14.40 gm honey
Spring onion, sliced on an angle, to serve

Instructions:

Preheat your oven to 180°C. Score the fish skin to keep it flat, then season it. Heat 1 tablespoon of oil in a non-stick pan over medium-high heat. Cook the fish skin-side down for 3-4 minutes until crispy. Transfer the fish skin-side up to an oiled baking tray and generously drizzle with 1 tablespoon of tamari. Bake for 5 minutes or until perfectly cooked.
Heat 1 tablespoon of oil in a pan over medium-high heat. Sauté bacon and fennel until bacon starts to crisp, about 2-3 minutes. Add cabbage and cumin, cook until cabbage starts to wilt, about 2-3 minutes. Stir in honey and remaining tamari. Plate the cabbage, top with fish, drizzle with pan juices, garnish with spring onion, and serve hot.

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