| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Asian | Jude1 | 4 | Servings |
INGREDIENTS
| 1 | kg | Salmon cleaned and gutted |
| head removed | ||
| 1 | Bok choy | |
| 2 | Spring onions | |
| 4 | Shitake mushrooms | |
| 1/4 | c | Grated carrot |
| 1 | T | Sesame oil |
| 2 | t | Thai fish sauce |
| 1 | kg | Salt |
| 1 | kg | Flour |
| 3 | c | Water, up to 4 |
| 1 | c | Sweet chilli ginger sauce |
| 2 | T | Soy sauce |
| 1 | t | Wasabi |
| 1/4 | c | Water Steps: |
INSTRUCTIONS
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 firm dough. Press out or roll to a shape large enough 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 minutes. Stand for 10-15 minutes. 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. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 950
Calories From Fat: 51
Total Fat: 5.9g
Cholesterol: 0mg
Sodium: 97178.1mg
Potassium: 351.1mg
Carbohydrates: 192.8g
Fiber: 7.3g
Sugar: 1.3g
Protein: 26.5g