Very easy recipe to cook for the kitchen amateur – and flavourful! This dish is great for dinner parties where you are hosting; your guests will think you are Gordon Ramsey’s apprentice. Because of the simplicity of the ingredients, if you follow these instructions, you really can’t go wrong.
You can serve this with Asian vegetable side dishes, ginger and some fish sauce.
Serving: Serves four
Diets: Protein-Packed meal
- Three pounds of coarse sea salt
- A huge two pound whole sea bass from your supermarkets fishmonger or multiple smaller ones
- Handful of cilantro
- Sprigs of parsley
- Four leaves of parsley
- Four leaves of basil
- One fresh red chilli pepper, cut into thin pieces
- One lime half of which should be sliced
- Two scallions the white and green parts only and thinly sliced
- One teaspoon of soy sauce
- One tablespoon of soy sauce
- Two tablespoons of freshly squeezed lime juice
- One teaspoon of finely sliced red chili
- One tablespoon of cilantro leaves
How to Cook Vietnamese Style Roasted Fish in Salt
1. Heat the oven to 400 degrees Fahrenheit. Get a large bowl and mix the salt with water to create a really sandy consistency. Place a quarter of the salt onto a roasting pan in a shape that is larger than the area the fish will take up.
2. Pack the scallions, sliced up limes, chili, basil, parsley and cilantro inside the sea bass and lay the fish onto the bed of salt you created earlier. Flavour the fish with the remaining half of the lime and also add soy sauce to the fish. Encase the fish with the remaining salt completely.
3. Set a timer for thirty-five minutes and bake the fish until the salt is totally dry. You can insert a thermometer to test the temperature of the fish. When you think it’s ready, let it rest ten more minutes. At this point you’ll need to separate the fish from the tough salt that has formed around it – use a knife to cut away the tough salt. You can remove the top layer of the fish skin and place the fish on a platter to serve.
4. Mix the soy sauce you made earlier with the tamari, cilantro, lime juice and chili. Pour the soy sauce over the fish and serve immediately.
Guest Author: Sevy writes for Vietnamtravelnotes.com an Asian Travel Blog.