Salt Crusted Barramundi Fish
Get this classic seafood recipe by Nik Michael Imran from Cooking For Love.
- 20 minutes
- 1 hour 30 minutes
- 6 servings
- 6 slices of White Bread
- 2 Bananas
- 1 Yellow Onion (diced)
- ½ tablespoon Garlic (minced)
- 1 Egg
- 2 tablespoons salt
- 2 tablespoons pepper
- 1 tablespoon dried Oregano
- 4 dried Bay Leaves
- 1 whole fresh Barramundi fish (gutted with scales on)
- 1 kilogram Rock salt
- 2 Egg whites
- 1 block Butter
- 10 Egg yolks
- 3 tablespoons Tarragon Vinegar
- 2 teaspoons Sea salt
- Tear up bread and add them into a large mixing bowl. Add the bananas, onions, garlic, eggs, salt, pepper, oregano, and bay leaves.
- Mash & combine by hand to create the stuffing, the consistency you are looking for is just slightly moist. If mixture feels too wet to hold its shape, add more bread.
- Stuff the mixture into stomach cavity of the fish.
- On a baking tray lined with parchment paper, place fish belly side down. Pour rock salt over the fish and create a mound in the middle of the fish, making sure the rock salt covers the body of the fish. It’s fine to leave the head and tail exposed.
- Pour egg whites over the rock salt slowly just to moisten the salt so that it holds. Too much egg whites will cause the packed rock salt to collapse. Extra care is to be given to ensure the fish remains upright on a stable base.
- Place into oven at 180 degrees Celsius and cook fish for 30 to 40 minutes or until the innermost flesh of the fish registers 68 degrees Celsius on a thermometer.
- While fish is in the oven, melt butter in a metal bowl over a pot of simmering water.
- In another mixing bowl, whisk egg yolks, cider vinegar, and sea salt until extremely fluffy for about 4 to 5 minutes.
- Remove the bowl of warm melted butter from the bain marie and replace with bowl of whisked eggs. Then, carefully drip butter into bowl of eggs while whisking. Drip slowly at first to ensure sauce is emulsified.
- Serve with fish. For drama, knock and remove rock salt crust on the serving platter.
Share it with your friends.