Mix the remaining lemongrass mixture with the remaining salt and the egg and lay
You need to break apart the salt-crust. The best way is to use something like an oyster knife or a wide flat-head screwdriver. The salt will fly all over the place if you’re too rough, so take it easy. Once you’ve exposed the fish, pull the skin off (the scales help to keep the skin in one sheet) and using a fork or spoon carefully scrape the flesh from the upper side of the fish. There will be the odd bone, but that’s what you get with a whole fish. Pull the skeleton up from the fish to expose the lower part of the fish. Carefully pull the flesh up using a fork or spoon, leaving the skin in the dish, and again, look out for bones.
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