| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Asian |
Jude1 |
4 |
servings |
INGREDIENTS
| 1 |
kg |
Salmon cleaned and gutted; head removed |
| 1 |
bn |
Bok choy |
| 2 |
|
Spring onions |
| 4 |
|
Shitake mushrooms |
| 1/4 |
c |
Grated carrot |
| 1 |
tb |
Sesame oil |
| 2 |
ts |
Thai fish sauce |
| 1 |
kg |
Salt |
| 1 |
kg |
Flour |
| 3 |
c |
Water; up to 4 |
| 1 |
c |
Sweet chilli ginger sauce |
| 2 |
tb |
Soy sauce |
| 1 |
ts |
Wasabi |
| 1/4 |
c |
Water Steps: |
INSTRUCTIONS
SALMON
SALT CRUST
SAUCE
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.
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