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Asian Flavoured Salmon Cooked In A Salt Crust
Ingredients
- 1 kg salmon cleaned and gutted, head removed
- 1 bn bok choy
- 2 x spring onions
- 4 x shitake mushrooms
- 1/4 c. grated carrot
- 1 Tbsp. sesame oil
- 2 tsp Thai fish sauce
- 1 kg salt
- 1 kg flour
- 3 c. water, up to 4
- 1 c. sweet chilli ginger sauce
- 2 Tbsp. soy sauce
- 1 tsp wasabi
- 1/4 c. water Steps:
Directions
- Place salmon on a board and wipe inside cavity with a paper towel.
- Wash bok choy and chop finely.
- Wash spring onions and slice finely.
- Wipe mushrooms and slice finely.
- Mix bok choy, spring onions, mushrooms, carrot, sesame oil and fish sauce together.
- Place in fish cavity. Press cavity together firmly. Close with a skewer.
- Salt Crust:Mix salt, flour and water together to make a hard dough.
- Press out or possibly roll to a shape large sufficient to wrap around and enclose the fish.
- Place seam side down on an oven tray.
- Turn oven to the highest temperature it will go and bake for 45 min.
- Stand for 10-15 min.
- To serve, crack open dough and remove from around the fish.
- Serve portions of salmon with bok choy vegetables and drizzle over sauce.
- Sauce:Combine chilli and ginger sauce with soy sauce, wasabi and water.
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