SALT BAKED CORAL TROUT
RECIPE DEVELOPED FOR MURRAY RIVER SALT
I love love loved cooking this dish, I loved the fun involved with making the salt crust and the way the fish cooked was insane! Super moist, perfectly cooked and just spot on with a bit of the ginger shallot oil over the top at the end! So happy. Feel free to mix up the fish with your fav, but for a primo set up it has to be the coral trout!
Prep 00:20
Cook 00:40 (this can vary depending on the size of the fish and thickness of the salt crust)
Serves 2-4 as part of a shared meal
Capable Cooks
Ingredients
Fish
Coral Trout, gutted and cleaned, skin and scales on
2kg Murray River Sea Salt
6 egg whites
1/2 cup water
4 lime leaves
2 stalks lemongrass
1 bunch coriander
Ginger Shallot Oil
2 cups neutral vegetable oil
1 large (10cm) thumb ginger, peeled, julienned
8 spring onion sprigs, finely chopped
1 tsp sesame oil
Murray River Sea Salt, to taste
Method
Step 1. Preheat the oven to 200C and ensure your fish has been out of the fridge for 20 mins prior to cooking. In an extra large bowl, mix together the salt, egg and water. You want to combine this until you create a sand like texture with the salt.
Step 2. On a baking tray large enough to fit your fish place down a bed of salt the thickness of your fish. Place fish on salt bed and fill the cavity with aromatics. Cover fish with remaining salt ensuring a seal around the body of the fish. The head and the tail can be poking out.
Step 3. Bake in oven for 40 mins* or until a metal skewer inserted into the the flesh comes out hot.
Step 4. While the fish is cooking, make the ginger shallot oil by heating oil in a medium saucepan to 110-120C. Place ginger and shallot into a heatproof bowl and carefully pour over hot oil. It will sizzle and pop so be careful. Stir well. Allow to sit and cool slightly before serving (can be saved in jars in fridge up to a week).
Step 5. Once fish is cooked, remove from the oven and allow to rest or until salt is cool enough to handle. Remove the salt by cracking with he back of a spoon and peeling aside, carefully remove fish from salt to a serving dish. Peel back skin and drizzle with ginger shallot oil. Enjoy
Notes:
* Cooking time may vary depending on the thickness of the salt crust and the size of the fish.
