Salt-Baked Snapper

Salt-Baked Snapper
A delightful seafood dish perfect for a summer night.

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.

 

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