Remove the chorizo filling from the sausage and place into a bowl. Add 2tbs each of the carrots, water chestnuts and chives. Mix well.

To assemble the dumplings lay out the wonton skins and place a small amount of the chorizo mixture onto the center. Wet the edges and place a second wonton skin on top and gently push down around the edges to seal the dumpling whilst making sure to remove any trapped air pockets.

Place the Coral Trout in a steamer skin side up. In a separate steamer place your dumplings.

Over a wok of boiling water place the steamers with the dumplings first then the fish steamer on top. Cover with a lid and steam for 4 to 5 minutes

In a soup bowl place a small ladle of hot chicken consumé and place the dumpling in the center of the bowl. Gently rest the Corel Trout on the dumpling and top with a small amount of lemon yoghurt

Drizzle 30ml Moro Frutal Extra Virgin Olive Oil around the dumpling . This will impart a rich olive oil flavour to the dish and will balance the rich chorizo dumpling