Pan Seared Coral Trout Recipe with Similac® Mum

Pan Seared Coral Trout Recipe with Similac® Mum

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Indulge in a recipe from Chef Catan Tan, Gleneagles Hospital Singapore. Try this trout with a tasty papaya milk broth.


  • 10 sticks asparagus
  • 130g coral trout boneless skin
  • Vegetable sauce
  • 5g garlic sliced
  • 10g ginger sliced
  • 60g half ripe papaya cube
  • 10g of Similac® Mum milk powder
  • 5g spring onion sliced
  • 300ml of vegetable stock
  • 1 piece of whole ginseng
  • 5ml white vinegar
  • Fish sauce
  • Seasoning
  • Cooking oil


  1. Heat up the pan, add a bit of oil.

  2. Sear fish skin side down.

  3. Add salt, sear the other sides of the fish. Make sure the fish is nicely seared to get all the nutrients.

  4. Add garlic, ginger, asparagus, salt.

  5. Place fish on a plate when ready.

  6. Continue to cook asparagus, then place them on a plate together with the fish.

  7. Add to the pan vegetable stock, ginseng, fish sauce, vinegar, salt, papaya, spring onion.

  8. Replace fish in the pan, then set aside vegetables.

  9. Cook fish, then set it aside.

  10. Add Similac® Mum milk powder in the pan.

  11. Pour sauce on fish and vegetables.

* Comparison among all maternal milk in Singapore as of January 2022, as declared on the label.


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