Please create an account
or Log in to subscribe


Subscribe to our RSS feeds Follow us on Twitter Follow us on Facebook Subscribe to our RSS feeds Watch us on Youtube View us on Instagram

Salt-Baked Snapper

Salt-Baked Snapper

A delightful seafood dish perfect for a summer night.

Salt-Baked Snapper

Serves 4

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.


Share on Facebook Pin on Pinterest Share by Email

Post a Comment

© MiNDFOOD 2021. All Rights Reserved

Web Design Sydney