Salt-Baked Fish Recipe

Chinese · Main course · 45 min total

A classic Chinese technique where whole fish is encased in a salt crust and baked, resulting in incredibly moist, flavorful flesh. This recipe uses sea bass for a delicate, flaky texture.

Ingredients

• 1 whole sea bass (about 2 lbs), scaled and gutted
• 3 lbs coarse sea salt (or kosher salt)
• 4 large egg whites
• 2 tablespoons water
• 4 slices ginger
• 2 green onions, cut into 2-inch pieces
• 1 tablespoon Shaoxing wine (or dry sherry)
• 1 teaspoon sesame oil
• Fresh cilantro for garnish

Instructions

1. Preheat oven to 400°F (200°C). Rinse the fish inside and out, pat dry with paper towels. Make 3 diagonal slashes on each side.
2. Rub the fish inside and out with Shaoxing wine and sesame oil. Stuff the cavity with ginger slices and green onion pieces.
3. In a large bowl, mix coarse salt and egg whites together until the salt is evenly moistened and holds together when pressed. Add water if needed.
4. Spread a 1/2-inch layer of the salt mixture on a baking sheet lined with parchment paper. Place the fish on top, then pack the remaining salt mixture over the fish, completely covering it in a 1/2-inch thick crust. Pat firmly.
5. Bake for 25-30 minutes, until the crust is lightly golden and hard. Remove from oven and let rest for 5 minutes.
6. To serve, crack the salt crust with a knife or the back of a spoon and remove it in large pieces. Carefully lift the fish onto a serving platter, brush off any excess salt, and garnish with cilantro.

Tips

• Serve immediately with steamed rice and a side of soy sauce with ginger and scallions.
• Leftover fish can be flaked and used in salads or fried rice.
• Ensure the fish is completely covered with salt to trap steam and cook evenly.

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