Cut the top of <quantity>1<unit>head</unit></quantity> 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 <quantity>4</quantity> 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 <quantity>2<unit>tbsp</unit></quantity> of rough cut sun-dried tomatoes

Add <quantity>2<unit>tbsp</unit></quantity> of cashew nuts

Begin to crush

Add flaky salt to taste

Tear <quantity>1</quantity> morita chili

Crush mixture

Add <quantity>2<unit>tbsp</unit></quantity> of extra virgin olive oil

Add <quantity>1<unit>tbsp</unit></quantity> of apple cider vinegar

Grind into chunky paste. Tomato and Cashew Paste is ready

Add <quantity>2½<unit>cups</unit></quantity> of coarse salt to bowl

Add <quantity>2</quantity> egg whites

Add <quantity>¼<unit>cup</unit></quantity> of water

Combine until texture of wet sand

Season fish cavity with <quantity>2<unit>tbsp</unit></quantity> of tomato and cashew paste, <quantity>10<unit>sprigs</unit></quantity> of thyme, <quantity>2<unit>sprigs</unit></quantity> of rosemary and <quantity>2<unit>sprigs</unit></quantity> of sage

In roasting pan add <quantity>1<unit>cm</unit></quantity> 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