
Salt Baked Fish
1h 35m
Baking a whole fish in a salt crust maximizes flavor with minimal effort! Stuffed with a delicious vegetable paste and herbs adds more depth of flavor!
Cut the top of 1 head of garlic
Wrap garlic head in aluminum foil
Roast garlic head on the embers for 20m until half cooked
Turn garlic head and cook for 20m until tender
Remove garlic head from the fire and unwrap
Squeeze out garlic cloves into mortar
Trim 4 spring onions and keep the heads
Char spring onion bulbs on embers until tender
Remove charred outer layer
Slice barbecued spring onions
Add sliced spring onions
Add 2 tbsp of rough cut sun-dried tomatoes
Add 2 tbsp of cashew nuts
Begin to crush
Add flaky salt to taste
Tear 1 morita chili
Crush mixture
Add 2 tbsp of extra virgin olive oil
Add 1 tbsp of apple cider vinegar
Grind into chunky paste. Tomato and Cashew Paste is ready
Add 2½ cups of coarse salt to bowl
Add 2 egg whites
Add ¼ cup of water
Combine until texture of wet sand
Season fish cavity with 2 tbsp of tomato and cashew paste, 10 sprigs of thyme, 2 sprigs of rosemary and 2 sprigs of sage
In roasting pan add 1 cm thick base of salt mix
Place stuffed fish on salt crust base
Cover evenly with salt mix and press to form crust
Transfer to hot coals
Cover with burning wood coals
Bake salt crusted fish for 20m until fully cooked
Remove salt crusted fish from coals and rest for 10m to finish cooking
Remove salt crust
Peel the skin off
The salt baked fish is ready
Yield 2 people
Whole Dorade Fish
1Thyme
10 sprigsRosemary
2 sprigsSage
2 sprigsEgg White
2Salt
2½ cupsWater
¼ cup
Tomato & Cashew Paste
Sun-dried Tomato
2 tbspCashew Nut
2 tbspMorita Chili
1Spring Onion
4 bulbsGarlic
1 headApple Cider Vinegar
1 tbspFlaky Salt
to tasteOlive Oil
2 tbsp
Equipment
Mortar and Pestle