Fish with Tamarind Glaze and Herb Coconut Salad
A salt baked fish is hard to beat. It is literally the best fish you will ever eat. Give it a try. Even if you are not a fish lover. I think we can convert you. We used a red emperor and it was completely stunning. Watch the video, it will help you a lot. I think taking your intended oven tray to the shop where you will purchase your fish is not a bad idea. I did that as the first time I bought a fish it was way too big for the oven and so we lost some of the beauty of it by having to trim the tail.
You do want the entire fish under salt as it is so dramatic and theatrical to break open a crust at the table. (But then take it away to serve as it does get messy!)
Of course I used the Murray River Salt Flakes and milled them down. Whilst this is not the cheapest way to go, you do get great flavour from a quality salt that is missing from a cheap table salt. (Just saying.) So go for as much quality as you can afford.
And as for that salad with the tamarind dressing. SERIOUSLY good. I had it twice in short succession and I would happily eat it any night of the week. It is amazing. So go and do kids. Let me know what you think! Have fun.
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The Baked Fish
- 1-2 kg Wholes fish of your choice, cleaned and scaled
- Fine grind salt as needed
- 1-2 Egg Whites
- water as needed
- 2 Handfuls Shredded Coconut BUY
- 1 Handful Fresh Coriander leaves, picked and stalks finely chopped
- 1 Handful Fresh Mint leaves picked
- 3 spring onions, sliced
- lime cheeks to serve
- 1 Batch Tamarind Dressing ready to use
If you are using Murray River salt flakes, mill in batches until you have enough. 10 sec/speed 10 per 500g.
Preheat the oven to 200°C.
Place the salt into a large mixing bowl and add the egg whites. Stir and combine with your hand. Add enough water to make a wet sand consistency. When you are confident it will stick together, you are ready.
Place a bed of sand the shape of your fish on a large oven tray. Lay the fish on top. Cover the fish entirely with the salt sand! You may need to make more as you go.
Bake for 2 hours. Remove from oven, cool slightly before cracking open the crust. It is very solid at this stage.
Lift the fillets from the bones, it will be very easy to do.
To make the salad, dry toast the coconut in a frying pan until golden and fragrant.
Mix with some of the tamarind dressing and set aside until ready to serve.
When ready to serve toss all the salad ingredients together with more of the dressing. Arrange on a plate and lay baked fish on top. Drizzle with more dressing and serve with a lime wedge on the side.
You could serve toasted rice from the Seafood Larb Salad on top of this for some crunch.
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