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


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Appears in

Fusion: A Culinary Journey


By Peter Gordon

Published 2010

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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