Some people add 2 beaten egg whites to the salt mixture, but this does nothing to the taste. If you’re making a quick dish, there’s no need to add this. If, however, you’re entertaining guests and are planning to bring the salt crust to the table to crack open, then do add the egg whites. A super simple dish that brings out the best of the magic ingredient: coriander!
Serves 2
Time: 🕰🕰
Effort: 💪
Ingredients:
1 grey mullet (烏頭. Tell fishmonger to leave scales on!)
2 packs coarse salt from market
1 bunch coriander
Method:
1. Preheat oven to 200’C
2. Wash fish and pat dry
3. Stuff coriander into fish; set side
4. Mix the coarse salt with water bit by bit until it resembles “snow”
5. Line baking tray with half the salt
6. Place fish on top
7. Cover with rest of salt
8. Pack tightly to form a seal
9. Bake in oven for 2.5 times the amount of time you would if steaming – for a typical fish, that’s 20-25 minutes
10. Crack open salt crust
11. Transfer fish to serving dish
12. Peel skin back to reveal the succulent flesh
13. Garnish and serve hot or cold
Nat & E Homecooking 