**Steamed Coral cod**
The fish was on ice ready for selection.
It looked very similar to the specimen pictured below (at the bommie \Steve’s Bommie; Temple of Doom\ on the Ribbon Reefs at home).
Coral Cod are similar to coral trout, nowhere near as common. A bit of a rare species in fact.
Definitely an A grade fish, so I chose it for dinner.
The chef cleaned and prepared it out of sight. Note the way the fish has been sliced, almost – but not quite in halves. Still attached at the top. A practical method yet to be learned by Australian chefs.
The lesson in all this is how much we, is Australia, waste fish.
An extreme analogy would be taking **just the fillet steak from an entire cow** and throwing the rest away.
In Australia we also tend to eat huge portions of a fish as if it were a steak of beef.
The Asian method is more civilized. Small fish served with delicious sauces and combined with other dishes.
For example, a 300gm fillet of deep fried fish in batter with chips (frozen not fresh) would be a culinary crime here.
In Australia I can’t remember ever seeing a fresh coral cod for sale. Our fish are caught and frozen. Maybe a few days or a week old by the time we get to eat them. Due of course to the long distances involved from coral reef to shop.
Live reef fish are exported to Asia. We can learn a lot of good tips from Taiwan.
The western ego might take time to adjust to the fact we are not as clever as we think we are, especially when it comes to seafood cooking.
Then again there are a lot of land animal things in Asia we wisely avoid eating in Australia, for taste, ethics and especially health reasons. It’s very interesting learning all this.