Whole Seabass in Salt Crust

Completely seals in the flavour of the seabass.

Recipe By: yhiranuma (https://cookbuzz.com/kitchen/34)
Serves 1 Prep: 15 min Cook: 35 min

Ingredients

Seabass (whole, cleaned) 1
Salt 1-1.5 kg
Water as required
Sauce:
Spring onions 1/2 bunch
Garlic 1 clove
Dashi broth 100ml
Lemon juice 1
Vegetable oil 2 tbsp
Salt & pepper as required

Method

1
Roughly chop the spring onions and finely slice the garlic.
2
Put the salt in a bowl and add the water a bit at a time until it resembles wet sand.
3
Clean then pat dry the whole seabass with kitchen paper.
4
Spread some of the salt from Step 2 evenly in an oven dish to 1cm high.
5
Lay the whole seabass onto Step 4. Close the fish belly firmly to avoid salt getting inside. Cover with the remaining salt and pat firmly to keep a fish shape.
6
Preheat the oven 210-220C (Gas mark 7). Bake Step 5 for 25 minutes.
7
Make the sauce: heat the oil in a pan and add Step 1. Fry until lightly coloured.
8
Drain away the oil and mix with the dashi broth and blend. Add lemon juice, oil and salt & pepper.
9
Crack the salt crust on the fish using a knife and discard it. Remove any salt still stuck on the fish using a brush.
10
Remove the fish skin and transfer the fish onto a serving dish. Serve with the sauce at Step 8 on the side.

Tips & Note

●You can use sea bream instead of seabass if you like.
●It's important to remove any trace of moisture at Step 3.
●You can add ginger or thyme for extra flavour inside the belly.

Whole Seabass in Salt Crust

Completely seals in the flavour of the seabass.

Recipe By: yhiranuma (https://cookbuzz.com/kitchen/34)

Serves 1

Prep: 15 min

Cook: 35 min

Ingredients

Seabass (whole, cleaned) 1
Salt 1-1.5 kg
Water as required
Sauce:
Spring onions 1/2 bunch
Garlic 1 clove
Dashi broth 100ml
Lemon juice 1
Vegetable oil 2 tbsp
Salt & pepper as required

Whole Seabass in Salt Crust

Recipe ID :1329 Posted on 10 DEC 2015

Serves 1

Prep 15min
Cook 35min
views 5,151
printed 135

saved 0

Completely seals in the flavour of the seabass.

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Ingredients

Print Ingredients Email Ingredients
1
1-1.5 kg
as required
1/2 bunch
1 clove
100ml
1
2 tbsp
as required

Method

Prep
15min
Cook
35min
1
Roughly chop the spring onions and finely slice the garlic.
2
Put the salt in a bowl and add the water a bit at a time until it resembles wet sand.
3
Clean then pat dry the whole seabass with kitchen paper.
4
Spread some of the salt from Step 2 evenly in an oven dish to 1cm high.
5
Lay the whole seabass onto Step 4. Close the fish belly firmly to avoid salt getting inside. Cover with the remaining salt and pat firmly to keep a fish shape.
6
Preheat the oven 210-220C (Gas mark 7). Bake Step 5 for 25 minutes.
7
Make the sauce:heat the oil in a pan and add Step 1. Fry until lightly coloured.
8
Drain away the oil and mix with the dashi broth and blend. Add lemon juice, oil and salt & pepper.
9
Crack the salt crust on the fish using a knife and discard it. Remove any salt still stuck on the fish using a brush.
10
Remove the fish skin and transfer the fish onto a serving dish. Serve with the sauce at Step 8 on the side.

Tips & Note

●You can use sea bream instead of seabass if you like.
●It's important to remove any trace of moisture at Step 3.
●You can add ginger or thyme for extra flavour inside the belly.

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