
Salt Baked Fish with Eggplant & Cassava Flat Breads
3h 10m
A full meal, prepared with love over an open fire. The perfect outdoor cooking experience!
Cut 2 eggplants in half lengthwise
Score the flesh deeply. Season with flaky salt to taste
Add 2 sprigs of thyme, and 2 sprigs of rosemary to 2 aubergines
Add olive oil to taste and wrap in aluminum foil
Roast eggplants on the embers for 30m until half cooked
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 eggplants and cook 30m until tender
Turn garlic head and cook for 20m until tender
Trim 4 spring onions and keep the heads
Char spring onion bulbs on embers until tender
Remove charred outer layer
Slice barbecued spring onions
Remove eggplants from the fire and unwrap
Remove garlic head from the fire and unwrap
Squeeze out garlic cloves into mortar
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
Scoop the eggplant flesh into a bowl
Add 3 tbsp of tomato and cashew paste
Add olive oil to taste
Add 1 bulb of fresh scallion, chopped
Add flaky salt to taste
Mix to combine
Pick leaves from 5 sprigs of thyme
Add 50 g of hard goat cheese, coarsely chopped. The fire roasted eggplant salad 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
Preheat skillet over a medium flame
Remove salt crust
Peel the skin off
The salt baked fish is ready
Season 1½ cup of prehydrated cassava flour with flaky salt to taste
Add half of the cassava flour mix at a time to the hot skillet
Spread evenly
When dough comes together, flip over
Cook until light golden. Remove from pan and reserve
Take a cassava bread, add some eggplant salad
Add some salt baked fish
Finish with a little thyme to taste. Enjoy!
Yield 2 people
Thyme
to taste
Fire Roasted Eggplant Salad
Eggplant
2Hard Goat Cheese
50 gScallion
1 bulbThyme
3 sprigsRosemary
2 sprigsFlaky Salt
to tasteExtra Virgin Olive Oil
to taste
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
Salt Baked Fish
Whole Dorade Fish
1Thyme
10 sprigsRosemary
2 sprigsSage
2 sprigsEgg White
2Salt
2½ cupsWater
¼ cup
Cassava Pan Bread
Prehydrated Cassava Flour
1½ cupsFlaky Salt
to taste
Equipment
Aluminum Foil
Mortar and Pestle
Cast-Iron Skillet