Salt Baked Fish
by
Pablo Soto
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!
- Level
Expert
- Cooking
1h+
- Overral
2h
- Ready
Whole Dorade Fish
1Thyme
10 sprigsRosemary
2 sprigsSage
2 sprigsEgg White
2Salt
2½ cupsWater
¼ cup
Tomato & Cashew Paste
Sun-dried Tomato
2tbspCashew Nut
2tbspMorita Chili
1Spring Onion
4 bulbsGarlic
1 headApple Cider Vinegar
1tbspFlaky Salt
to tasteOlive Oil
2tbsp
Equipment
Mortar and Pestle
Whole Dorade Fish
1Thyme
10 sprigsRosemary
2 sprigsSage
2 sprigsEgg White
2Salt
2½ cupsWater
¼ cup
Tomato & Cashew Paste
Sun-dried Tomato
2tbspCashew Nut
2tbspMorita Chili
1Spring Onion
4 bulbsGarlic
1 headApple Cider Vinegar
1tbspFlaky Salt
to tasteOlive Oil
2tbsp
Equipment
Mortar and Pestle
Salt Baked Fish
Pablo Soto
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 2tbsp of rough cut sun-dried tomatoes
Add 2tbsp of cashew nuts
Begin to crush
Add flaky salt to taste
Tear 1 morita chili
Crush mixture
Add 2tbsp of extra virgin olive oil
Add 1tbsp of apple cider vinegar
Grind into chunky paste. Tomato and Cashew Paste is ready
Add 2½cups of coarse salt to bowl
Add 2 egg whites
Add ¼cup of water
Combine until texture of wet sand
Season fish cavity with 2tbsp of tomato and cashew paste, 10 sprigs of thyme, 2 sprigs of rosemary and 2 sprigs of sage
In roasting pan add 1cm 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