Whole salt-baked fish stuffed with lemongrass, thyme & jasmine tea

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Preparation info

  • For

    4-6

    • Difficulty

      Easy

Appears in

Fusion: A Culinary Journey

Fusion

By Peter Gordon

Published 2010

  • About

This cooking technique may seem like a huge waste of salt - but I promise you your fish will be really tasty and incredibly moist. A few years ago The Providores restaurant owners were in Istanbul for our AGM and we ate dinner at a restaurant on the Asian side of the Bosphorus. Part of the meal consisted of two huge sea bass cooked in this style, although without any herbs added, and it was one of the top three fish I have ever eaten. I’ve also eaten a massive 5 kg turbot cooked the same wa