Usuba
Barramundi in Salt Crust
Fish baked in salt turns out tender and juicy. The method is suitable for any large fresh fish. Salt hermetically seals the fish, preserving moisture and natural flavor.
- Total
- 60 min
- Standard serving
- 270 g
Ingredients
Total 5
Instructions
- 1
Step 1
Gut and clean fresh barramundi. The fish should be large, approximately 1.5–2 kg.
- 2
Step 2
Stuff the fish belly with washed dill sprigs. You can use other herbs to taste.
- 3
Step 3
Slice the lemon into wedges and place them in the fish's belly and under the gills.
- 4
Step 4
Season the fish with salt and pepper to taste.
- 5
Step 5
Pour coarse salt into a bowl, add some water and stir until it reaches the consistency of wet snow.
- 6
Step 6
Spread a layer of salt on a baking sheet, forming a bed sized to fit the fish.
- 7
Step 7
Place the fish on a salt bed and completely coat it with salt in a layer of approximately 5 mm. Make sure the sides, back, and head are covered.
- 8
Step 8
Place the baking sheet in the oven preheated to 180 °C.
- 9
Step 9
Bake the fish for 45 minutes at 180 °C. Every 15 minutes change the oven mode: first air circulation with bottom heating, then circulation with top grill, and finally air circulation only.
- 10
Step 10
Tap the salt crust with a spoon and carefully remove it with a knife. Do not break the salt into small pieces — it will be harder to remove.
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