Description

Ingredients

• Fish seafood Original: Fish
• 🐟 1 whole sea bass or tilapia, cleaned, about 900–1000 g (2–2.2 lb) Original: 🐟 1 whole sea bass or tilapia, cleaned, about 900–1000 g (2–2.2 lb)
• 🧻 10 g paper towels, for drying (a few sheets / 0.35 oz) Original: 🧻 10 g paper towels, for drying (a few sheets / 0.35 oz)
• 🧂 900 g coarse salt (3½ cups / 2 lb) Original: 🧂 900 g coarse salt (3½ cups / 2 lb)
• 🥚 1 large egg white, optional for binding (1) egg Original: 🥚 1 large egg white, optional for binding (1)
• 🌿 10 g cilantro stems, optional to stuff (½ cup / 0.35 oz) Original: 🌿 10 g cilantro stems, optional to stuff (½ cup / 0.35 oz)
• 🍃 6 g lemongrass, bruised, optional (1 stalk / 0.2 oz) Original: 🍃 6 g lemongrass, bruised, optional (1 stalk / 0.2 oz)
• Dipping sauce
• 🍋 30 ml lime juice (2 tbsp / 1 fl oz) Original: 🍋 30 ml lime juice (2 tbsp / 1 fl oz)
• 🥣 30 ml fish sauce (2 tbsp / 1 fl oz) seafood Original: 🥣 30 ml fish sauce (2 tbsp / 1 fl oz)
• 🍯 10 ml sugar syrup (2 tsp / 0.34 fl oz) Original: 🍯 10 ml sugar syrup (2 tsp / 0.34 fl oz)
• 🧄 12 g garlic, finely minced (4 cloves / 0.4 oz) Original: 🧄 12 g garlic, finely minced (4 cloves / 0.4 oz)
• 🌶️ 5 g Thai chili, thin sliced (1–2 chilies / 0.18 oz) Original: 🌶️ 5 g Thai chili, thin sliced (1–2 chilies / 0.18 oz)
• 🌿 10 g cilantro, chopped (½ cup / 0.35 oz) Original: 🌿 10 g cilantro, chopped (½ cup / 0.35 oz)
• Serve Original: Serve
• 🥬 200 g lettuce leaves (4 cups / 7 oz) Original: 🥬 200 g lettuce leaves (4 cups / 7 oz)
• 🥒 200 g cucumber, sticks (2 cups / 7 oz) Original: 🥒 200 g cucumber, sticks (2 cups / 7 oz)
• 🍚 450 g cooked jasmine rice, optional (3 cups / 1 lb) Original: 🍚 450 g cooked jasmine rice, optional (3 cups / 1 lb)

Preparation

• Dry the fish Pat the fish very dry inside and out so the salt crust sets clean and grills evenly. 🧻
• Optional aromatics Stuff the cavity with cilantro stems and bruised lemongrass for a more premium aroma, do not overpack. 🌿
• Mix the salt crust In a bowl combine coarse salt with egg white if using, mix until it feels like damp sand that clumps when pressed. 🧂
• Build the crust Lay a 1.5 cm (½ in) bed of salt on a tray, place fish on top, then pack the remaining salt all around and over the fish in a solid shell. 🐟
• Preheat Heat grill to medium high, or heat oven to 220°C (428°F) with a hot tray inside. 🔥
• Cook Grill covered 25–30 min, or bake 28–32 min, until the salt crust is hard and the fish smells roasted and rich. ⏳
• Rest Rest 8 min so juices settle and the flesh stays juicy when opened. 🛋️
• Make the dipping sauce Whisk lime juice, fish sauce, and sugar syrup until dissolved, then add garlic, chili, and cilantro. 🍋
• Crack and peel Crack the salt shell, lift away big pieces, peel off the skin, then flake the fish into clean chunks, discard bones. 🥢 🔟 Serve Serve with lettuce, cucumber, rice, and the dipping sauce, build bites like a premium street wrap. 🥬

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