SALT-BAKED STRIPED BASS
Baking in salt is a sneaky way of splitting the difference between steaming and roasting. The layer of coarse salt and egg whites is there to seal in moisture. Heat causes the salt to form a hard crust, which, when cracked open, reveals a succulent bass, infused with ginger and lemongrass.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Mix together salt, whites, and water in a bowl. Season inside of fish with pepper, and stuff with half the ginger and lemongrass. Season outside of fish with pepper. Place remaining ginger and lemongrass on top of fish. Scatter one-quarter of salt mixture on the bottom of an oval baking dish or a baking sheet to form a bed for the fish. Lay fish on top of salt, and pat remaining salt mixture tightly over top to cover entire surface, including head, leaving tail exposed.
- Bake for 30 to 35 minutes. Crack open salt crust using a spoon, exposing the fish. Transfer to a serving plate, and serve with lime wedges.
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Muhammad Junaid Aslam
[email protected]This recipe was easy to follow and the results were delicious. The fish was moist and flaky, and the salt crust added a nice crispy texture. I would definitely recommend this recipe.
eaad
[email protected]I'm not a big fan of fish, but this recipe changed my mind. The salt crust really made the fish flavorful and moist. I'll definitely be making this again.
Adolf Escobar
[email protected]This recipe is a keeper! The fish was cooked perfectly and the salt crust was amazing. I will definitely be making this again.
Weldegabr Kahsay
[email protected]I'm always looking for new ways to cook fish, and this recipe definitely didn't disappoint. The salt crust was a great way to add flavor and moisture to the fish, and the lemon-herb butter was the perfect complement. I'll definitely be making this ag
Aetzaz Kahout
[email protected]This is the best way to cook fish! The salt crust keeps the fish moist and flavorful, and the lemon-herb butter is the perfect finishing touch. I highly recommend this recipe.
Joseph Thermidelin
[email protected]I loved this recipe! The fish was so tender and flaky, and the salt crust added a nice crispy texture. I will definitely be making this again.
Premsagar Sagar
[email protected]This recipe was a bit more work than I expected, but it was worth it. The fish was delicious and the salt crust was the perfect way to cook it. I'll definitely be making this again for special occasions.
Talib Hussain
[email protected]I'm not a big fan of fish, but this recipe changed my mind. The salt crust really made the fish flavorful and moist. I'll definitely be making this again.
Neo Kgwele
[email protected]This is a great recipe! The fish was cooked perfectly and the salt crust was a nice touch. I would definitely recommend this recipe.
Rana Zohaib
[email protected]I tried this recipe last night and it was a hit! The fish was perfectly cooked and the salt crust was amazing. I will definitely be making this again.
Ziak Ali
[email protected]This recipe was easy to follow and the results were delicious. The fish was moist and flaky, and the salt crust added a nice crispy texture. I would definitely make this again.
Mensah Joseph
[email protected]I followed the recipe exactly, and the fish turned out amazing! My family loved it.
yuven Thakuri
[email protected]Wow! This is the best fish dish I've had in a long time. The salt crust really made all the difference - it locked in the moisture and flavor of the fish. I'll definitely be making this again.
biniyam demeke
[email protected]This salt-baked striped bass was an absolute delight! The fish was cooked to perfection, with a tender, flaky texture and a wonderfully crispy skin. The salt crust added a nice touch of flavor, and the lemon-herb butter was the perfect complement. Hi