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.

Ingredients:

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




















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