Thai Style Lemon Salt Baked Seabass

@celia723

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes

Number of servings

Ingredients

  • 1 Sunkist® lemon
  • 2 stalks Lemongrass
  • 4 slices Galangal
  • 1 Egg white
  • 500–600g Coarse salt
  • 1 whole Seabass
  • 3 Lime leaves
  • 3 cloves Garlic
  • 1 pc Bird’s eye chili
  • 2 tsp Fish sauce
  • 1 tsp Sugar
  • 2 tsp Water
  • 1 bunch Coriander

Directions

  1. Slice half of the lemon into thin rounds and reserve the remaining half for juicing.
  2. Bruise one stalk of lemongrass and cut into segments; finely chop the other stalk.
  3. Whisk the egg white until stiff peaks form, then mix with coarse salt and chopped lemongrass to form the salt crust.
  4. Clean the seabass without removing the scales, then pat dry thoroughly.
  5. Line a baking tray with foil and spread a layer of coarse salt, then place the seabass on top.
  6. Stuff the cavity with lemongrass segments, lime leaves, galangal slices and lemon slices for extra aroma.
  7. Cover the fish completely with the remaining salt mixture and press firmly to seal.
  8. Bake in a preheated oven at 200°C for about 30 minutes until cooked through.
  9. Prepare the sauce by finely chopping garlic, chili and coriander, then mix with fish sauce, sugar, water and lemon juice.
  10. Once baked, remove the fish and let it rest for 10 minutes before cracking open the salt crust.
  11. Discard the skin, transfer the tender fish meat, drizzle with Thai-style spicy sour sauce, and finish with a touch of lemon zest before serving.

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