Salt-baked snapper with Asian herb salad

Cooking Fish Salt-baked snapper with Asian herb salad

Humble pepper was once known as black gold - discover why with this delicious dish.

Lables: Egg free Gluten free Lactose free Milk free Peanut free Tree nut free Wheat free
  1. Preheat oven to 200°C. Spoon half the salt over a roasting pan. Place the fish on top. Place the lemongrass, lime leaves and ginger in the cavity of the fish. Top with remaining salt and press firmly around fish.
  2. Bake for 40 minutes. Remove from oven and set aside for 5 minutes to rest.
  3. Meanwhile, to make the salad, combine the palm sugar, lime juice, fish sauce and sesame oil in a small bowl. Stir until sugar dissolves. Place the coriander, mint, basil, lemongrass, lime leaf, cucumber, shallots and chilli in a bowl; gently toss to combine. Drizzle with dressing and toss to combine.
  4. Place the fish on a serving platter. Serve immediately with salad and lemon wedges.

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1.5kg coarse rock salt
1 large whole snapper, cleaned, unscaled
1 stalk lemongrass, white part only, coarsely chopped
4 kaffir lime leaves, coarsely torn
5cm piece fresh ginger, peeled, thickly sliced
Lemon wedges, to serve
2 tbsp shaved palm sugar
1 tbsp lime juice
1 tbsp fish sauce
1 tsp sesame oil
1 bunch coriander, leaves picked
1 bunch round mint, leaves picked
1 bunch Thai basil, leaves picked
1/2 stalk lemongrass, white part only, very thinly sliced
1 kaffir lime leaf, finely shredded
2 Lebanese cucumbers, trimmed, thinly sliced into ribbons
2 purple Asian shallots, thinly sliced
1 long red chilli, thinly sliced

Adv

Autors
Preparation time
15
Cooking time
40
Difficulty
Hard
Serves
4 people
Method
Baking
Category
Fish
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