ZANZIBARI SALT BAKED FISH
Salt is one of the oldest and most ubiquitous food seasonings, and salting is an important method of food preservation. Here we dive deep into the art of salt baking fish. Salt-baked fish is a very simple and healthy way to cook fish. It enhances the fish's flavour without compromising its appearance, texture and taste. What's more, it's very simple!
The ancient technique of cooking fish in a salt crust hasn't changed over the decades. It's important to cover the fish with abundant salt so that a hard crust forms during cooking which will protect the flesh of the fish, without making it salty.
Feeds 4 people.
Prepare time: 30 minutes.
Cooking time: 45 minutes
INGREDIENTS
- Whole fish from your local fish monger
- Asilia’s Turmeric Ginger Salt – three jars
- Dill, roughly chopped
- lemons, one lemon sliced and the other into wedges
- Bunch of lemongrass stalks
- Bunch of parsley, roughly chopped
- 4-6 egg whites
- 125 ml of white win
- Banana leaves (or cooking leaves) – soak the branches in water 24 hours before
- Soaked cocktail sticks
Zanzibar method: 11. Freshly cut wooden branches, 1.5 inches thick
METHOD
1. In a large mixing bowl, combine Asilia’s Turmeric Ginger Salt and egg whites until mixture resembles wet sand.
2. Zanzibar method: Prepare a bed of coals over a shallow square pit and line the pit with freshly cut thick 1.5 inches.
- UK method – fill you barbeque with hot coals
3. Fill the fish cavity with lemon slices, lemongrass stalks, and the fresh, roughly chopped dill and parsley.
4. Fish parcel: With the large leaves, create the bottom of the salt and fish parcel. Add a layer of the salt egg mixture as the bottom of the parcel. Place your fish onto the salt egg layer. Cover the rest of your fish with the salt egg mixture. Gently press down onto the salt parcel. Wrap the leaves around the fish and use cocktail sticks to secure the parcel shut by putting them through different leaves.
5. Place the fish parcel onto the sticks or grill plate.
6. Bake fish for about 30 to 45 minutes or until the salt crust has dried. Remove from the heat and let rest for about 5 to 10 minutes.
7. Use a mallet to gently crack the salt coating away from the fish. Slowly remove the skin of the fish.
8. Your fish is ready to be served with lemon wedges and sides of your choice.
Tip: Keep the scales on as it makes it easier to peel the skin off.
