Salt Crusted Fish

I’m teaching a class of twenty wonderful students for Seafood Cookery (SEACOO2) this term.  For our lesson on whole fishes, we made two versions of Salt Crusted Fish. One version uses rock salt and egg whites, while the other is a salt dough pie crust.
Looks intimidating but they are very simple recipes. It’s like a science experiment because the salt crust confines all the moisture during the cooking process.  Amazingly fish is cooked through steaming inside an oven. It doesn’t taste salty at all, instead the natural flavors are trapped making the fish so delicious. It’s uber healthy too!  Enjoy!

SALT CRUST USING  EGG WHITES

1. Preheat the oven to 225 C degrees.

2. Drizzle olive oil and lemon juice on fish (about 500g, dressed whole). Add desired herbs and seasoning. Add salt and pepper to taste.

3. Whisk 3 egg whites till they form soft peaks, then fold in 1 cup rock salt.

 

 

 

 

 

4. Place fish on a baking tray and carefully cover with the salt-egg white mixture. Bake for 20 to 30 minutes, or remove from oven when crust is lightly golden brown.

 

 

 

 

5. Serve on platter and break crust to crack in front of guests. The release of steam is part of the drama. Do NOT eat salt crust.

6. Serve with lemon wedges or calamansi.

 

 

 

 

 

SALT DOUGH PIE CRUST

1. Preheat the oven to 225 C degrees.

2. Dress a whole snapper or grouper weighing around 500g. Drizzle with olive oil and lemon juice. Stuff with bouquet garni (herbs). Add salt and pepper to taste.

3.To make salt dough pie crust version: Mix 2 cups flour with 1 cup rock salt. Make a well and add 1 egg. Knead to a firm dough, add water a little at a time if dough feels dry.

 

 

 

 

 

 

 

 

4. Divide the dough and roll into two equal parts. One as a base and the other to cover the fish. Place fish in the middle and seal the dough with a fork. Brush outer dough with egg wash (beaten egg).

 

 

 

 

 

5. Cook the fish for about 20-30 minutes or until the dough has become slightly brown.

6. Crack open the dough before serving. Inform your guests that the dough is not meant to
be eaten. Serve with lemon wedges or calamansi.

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About Pam

Teacher, cook, foodie, wanderlust
This entry was posted in Food, Peek into my kitchen, Philippine Cuisine, school events and tagged , , , , . Bookmark the permalink.

6 Responses to Salt Crusted Fish

  1. rachel says:

    Wow, that’s interesting!!

  2. Itanni says:

    Looks so cool! Does it taste salty?

  3. Pam says:

    Thanks! Not salty at all. Very healthy 😉

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