The chef, who’s from the bustling Oriental Cravings Restaurant in 1 Utama, comes up with two recipes for theAustralian Golden Trout.

The Golden Trout and the Rainbow Trout thrive in the pristine waters of the La Trobe River in Victoria’s Alpine region in Australia. These fishes are the choice of Gourmet Premium, the exporter and supplier which sources the highest quality seafood from sustainable farms and aquaculture areas in Australia.

Chef Lau Lib Seng from Oriendtal Cravings Restaurant in 1 Utama Shopping Centre in Petaling Jaya came up with two recipes for the Golden Trout which has fine and delicate pale pink flesh.

‘Dragon’ Golden Trout with Herbal Sauce

600g Golden Trout, filleted and deboned

1 tsp Salt
1 tbsp Chiu Hing wine
1 tbsp Ginger strips
2 tbsp Water
½ tsp Cornflour

Steamed Egg

3 large Eggs
300ml Water
1 tsp Salt
Beat together and steam in serving plate for the fish, over low fire for 5 minutes.

Omelette for Fish Body

2 Eggs
½ tsp Cornflour combined with ½ tbsp water
Beat eggs, add cornflour mixture and fry in non-stick pan rubbed with oil.

1 piece Dong quai
5 pieces Yuk chook
1 tsp Goji berries
400 ml Water
½ tsp Salt
1 tsp Cornflour
1 tbsp Chiu Hing wine
1 tube white Japanese tofu, steamed for 3 minutes, then sliced



  1. Rub fish fillets, including head and tail, with 1 tsp salt. Add Chiu Hing wine, ginger strips. Combine water with cornflour and add to the marinade.
  2. Leave it to marinate for half an hour.
  3. Put a large piece of aluminium foil on a plate. Put the thin omelette on the foil.
  4. Put the fish fillet with the ginger on it and roll up tightly with the foil, folding both ends tightly.
  5. Steam for 20 minutes. Steam the fish head and the tail separately for 5 minutes.


  1. Boil the dong quai, yuk chook and goji berries in water over a low fire for 10 mins. Add salt, simmer and add cornflour combined with some water, and the wine. Turn off fire.
  2. Pour over the steamed fish.

To Assemble

  1. Open up the fish rolled in foil. Cut into pieces.
  2. Arrange on the plate, alternating with a piece of tofu.
  3. Put back the head and the tail.
  4. Pour the sauce over it.