1.5kg coarse rock salt
1 egg white
1 large (about 1.2kg) snapper, cleaned, scaled
2 kaffir lime leaves, coarsely torn
2 long red chillies, thinly sliced
5cm piece ginger, cut into matchsticks
2 garlic cloves, thinly sliced
4 coriander roots, bruised
2 spring onions, halved lengthways
Lime wedges, to serve
Preheat oven to 200°C. Combine salt and egg white in a large bowl.
Spoon half the salt mixture into a roasting pan. Place fish on top. Place lime leaves, chilli, ginger, garlic, coriander and spring onions in the cavity of the fish.
Top with remaining salt; press firmly around the fish so it is enclosed in salt.
Bake for 40 minutes. Remove from oven and set aside for 5 minutes to rest.
Place fish on serving platter. Serve immediately with lime wedges.
Tip: This dish is delicious served with fennel salad, buttered spinach or braised zucchini.