This is my third time baking different variety of fish with salt crust.
Baking it is an excellent way to retain the subtle distinctions in the flavor and texture of the fish.
Fish with flaky, delicate flesh that tastes best when it’s prepared with a little care and baking is one of the best method.
1.1/2 kilo Fresh Yellow Tai Emperor Fish with scales attached
One large lemon (sliced)
A bunch of cilantros (washed and removed roots)
3 egg white
(Check our here for the details of the preparation process and photos
You may asked why leave the scales attached.
This is to protect the flesh from becoming too salty.
Clean and gut the fish.
Whisk egg whites to soft peaks
Preheat the oven to 180 degrees C.
Tuck the lemon slices and bunch of cilantros into the cavity of the fish.
Combine half packet of salt and egg whites into a big mixing bowl and mix well until the salt has the consistency of damp sand.
If the mixture is too dry, stir in some water and if the mixture us too wet, add more salt.
Line a piece of parchment paper over the baking dish.
Place half a portion of the damp salt in the baking dish to form a bed for the fish.
Place the lemon slices and cilantros along the fish cavity.
Place the fish on top and pack the remaining salt to cover the entire portion of the fish.
If you do not have sufficient salt, exclude covering the fish head and the fish tail.
Bake the fish for about 40 minutes at 180 degrees C.
Remove the fish from meat mallet, crack and remove the hard brown crusted salt.
Serve the fish while its still hot.
Fish is done when the flesh has just begun to turn from translucent to opaque (white) yet firm but still moist.
Here are two other types of fish using the same method of baking.