Salt Baked Coral Trout

Ingredients

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Method

1. Preheat the oven to 200°C fan-forced and ensure your fish has been out of the fridge for 20 minutes prior to cooking. In an extra large bowl, mix together the salt, egg and water. You want to combine this until you create a sand like texture with the salt.
2. On a oven tray large enough to fit your fish place down a bed of salt the thickness of your fish. Place fish on salt bed and fill the cavity with aromatics.
3. Cover fish with remaining salt ensuring a seal around the body of the fish. The head and the tail can be poking out.
4. Bake in oven for 40 minutes or until a metal skewer inserted into the flesh comes out hot.
5. While the fish is cooking, make the ginger spring onion oil by heating oil in a medium saucepan to 110–120°C. Place ginger and spring onion into a heatproof bowl and carefully pour over hot oil. It will sizzle and pop so be careful.
6. Stir well. Allow to sit and cool slightly before serving (can be saved in jars in fridge up to a week).
7. Once fish is cooked, remove from the oven and allow to rest or until salt is cool enough to handle. Remove the salt by cracking with he back of a spoon and peeling aside, carefully remove fish from salt to a serving dish.
8. Peel back skin and drizzle with ginger spring onion oil. Enjoy.