Thursday, June 6, 2013

Salt baked fish

This is my home cooked salt baked fish. A couple of weeks ago, I tasted this tender and succulent salt baked salmon in this restaurant, and I was absolutely impressed with how tender and succulent the salmon was so I decided to prepare this at home. I used a different fish though.


1. A whole fish. I bought a 550 gram siakap (barramundi) from a hypermarket for RM4.95. Scaled and gutted too on the spot.
2. Coarse salt. I used about 1 KG of it (3 x 350 gram).
3. 4 tbsp of water (add it to the salt and mix well)

Oven: 200 deg C for 20 minutes. My oven is the bowl type Halogen Convection Oven

A 550g siakap, gutted and scaled.
R0022823 copy

You don't have to use foil here. I used it only because I do not have a baking tray. Make sure you put a layer of salt on the tray before laying the fish on it, then cover the whole fish with salt.
R0022825 copy
Check the youtube clips I embedded below. Some prefer to leave the head and tail uncovered.

200 deg C for 20 minutes. This is what it looks like after 20 minutes.
R0022827 copy
Use a pastry brush to get rid of as much salt as possible from the fish.

This is my fish with all the salt crust removed.
R0022831 copy

Remove the skin.
R0022833 copy

Slightly overbaked in this case but still very tender and succulent. I think I will reduce the baking time to maybe 17 minutes.
R0022834 copy

Check out the following clips and you'll notice some of them prefer to use salt and eggwhite and/or flour to form the crust. Some even add spices/herbs to the salt & eggwhite mix.