Salt Baked Snapper With Asian Herb Salad

Humble pepper was once known as black gold - discover why with this delicious dish.

The ingredient of Salt Baked Snapper With Asian Herb Salad

• 1 5kg coarse rock salt
• 1 large about 1 2kg whole snapper cleaned unscaled
• 1 stalk lemongrass white part only coarsely chopped
• 4 kaffir lime leaves coarsely torn
• 5cm piece fresh ginger peeled thickly sliced
• lemon wedges to serve
• 2 tbsp shaved palm sugar
• 1 tbsp lime juice
• 1 tbsp fish sauce
• 1 tsp sesame oil
• 1 bunch coriander leaves picked
• 1 bunch round mint leaves picked
• 1 bunch thai basil leaves picked
• 1 2 stalk lemongrass white part only very thinly sliced
• 1 kaffir lime leaf finely shredded
• 2 lebanese cucumbers trimmed thinly sliced into ribbons
• 2 purple asian shallots thinly sliced
• 1 long red chilli thinly sliced

The Instruction of salt baked snapper with asian herb salad

• preheat oven to 200u00b0c spoon half the salt over a roasting pan place the fish on top place the lemongrass lime leaves and ginger in the cavity of the fish top with remaining salt and press firmly around fish
• bake for 40 minutes remove from oven and set aside for 5 minutes to rest
• meanwhile to make the salad combine the palm sugar lime juice fish sauce and sesame oil in a small bowl stir until sugar dissolves place the coriander mint basil lemongrass lime leaf cucumber shallots and chilli in a bowl gently toss to combine drizzle with dressing and toss to combine
• place the fish on a serving platter serve immediately with salad and lemon wedges

Nutritions of Salt Baked Snapper With Asian Herb Salad

fatContent: n a
saturatedFatContent: n a

carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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