Simply Spanish Steamed coral trout with chorizo dumpling and lemon yoghurt tapas

Serves 4
Preparation Time 20 minutes
Cooking Time 15 minutes


Tick off the ingredients as you buy them

  • 1 large chorizo sausage
  • Moro Frutal Extra Virgin Olive Oil
  • 200g water chestnuts, finely diced
  • 1 carrot, finely diced
  • 1 bunch of chives, finely chopped
  • 8 won ton skins
  • 1 coral trout fillet, skin on, cut into 4 x 5cm strips
  • 600ml chicken consumé
  • Small tub natural yogurt
  • 1tsp lemon juice

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

Lemon Yoghurt

Place yoghurt in a square of muslin cloth and hang overnight to thicken. In a bowl combine the yogurt with the lemon juice, mix well and refrigerate