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Salt-baked snapper with cucumber, radish & asian greens salad
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Ingredients:
  • 2kg coarse rock salt
  • 2 medium (about 600g each) gutted and cleaned whole snapper, unscaled
  • 1 lime, thinly sliced
  • 5cm-piece galangal, peeled, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 1 tsp Chinese five spice
  • Vegetable oil, to deep-fry
  • Chinese prawn crackers (Osha brand), to serve
  • Lime wedges, to serve
  • 55g (1/2 cup) walnut halves
  • 1 x 100g pkt baby Asian greens
  • 1 green cucumber, peeled, thinly sliced crossways
  • 1 bunch radishes, washed, stems and roots trimmed, thinly sliced crossways
  • 36.40 gm peanut oil
  • 21.00 gm soy sauce
  • Salt & freshly ground black pepper
Instructions:
  • Preheat your oven to 200°C. Sprinkle half of the salt on the bottom of a roasting pan. Lay the fish on top. Fill the fish cavities with lime slices, galangal, garlic, and five spice. Finish by covering the fish with the remaining salt, pressing it gently. Bake for 30 minutes, then let it rest for 5 minutes before serving.
  • Heat a generous amount of oil in a large saucepan until a small cube of bread turns golden brown in 10 seconds. Deep-fry prawn crackers in batches as per packet instructions until they are puffed and crispy. Drain them on a paper towel-lined plate using a slotted spoon.
  • Toast walnuts in a small frying pan over medium heat for 5 minutes until fragrant. Let them cool, then roughly chop. In a bowl, mix Asian greens, cucumber, and radish. Drizzle with a mixture of oil and soy sauce and gently toss. Season with salt and pepper, then top with the toasted walnuts before serving.
  • Present the fish alongside lime wedges, prawn crackers, and salad.

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