Method

• 1.
  Place portioned coral trout, skin-side up, on a wire rack over a tray. Chill, uncovered, in the fridge overnight for skin to dry out.
• 2.
  To make stock for the sauce, preheat a charcoal or gas barbecue to high. Using a large knife, cut fish head from reserved frame, then joint frame into rough 10-15cm pieces. Cook frame, head and wings over barbecue, turning occasionally for 5-8 minutes, until lightly smoked and charred. At the same time, cook garlic bulb, turning occasionally, for 2-3 minutes, until browned.
• 3.
  Transfer frame, head, wings and garlic to a large stockpot with onion, fennel and celery. Add enough water to submerge everything by 2cm. Place over medium heat and bring to a gentle simmer, skimming any impurities that rise to the surface. Increase heat to medium-high and simmer rapidly for 40-45 minutes (see recipe note), until reduced by one-third.
• 4.
  Strain stock through a fine sieve into a medium saucepan. Discard solids and place pan over high heat. Simmer rapidly for 45 minutes, or until reduced to a thick, dark stock.
• 5.
  Place 100ml oil and extra sliced garlic in a small saucepan over medium-low heat and cook for 6-8 minutes, until garlic starts to turn golden. Remove from heat and stand, keeping warm, until ready to use.
• 6.
  To make garlic and olive oil sauce, using a stick blender, gradually add garlic oil to reduced stock and blend continuously until well combined. Season, cover and keep warm until ready to serve.
• 7.
  To cook trout, preheat barbecue to high. Lightly drizzle skin only with oil and liberally sprinkle fish all over with fine salt. Cook, skin-side down, for 3-5 minutes, until skin is golden and crisp. Turn. Cook for a further 1-2 minutes, until flesh is opaque and just cooked (48°C on a meat thermometer). Transfer to a wire rack over a tray, cover loosely and rest for 5 minutes.
• 8.
  To serve, spoon sauce onto a serving plate. Top with trout and karkalla.