Salted fish is a cooking method mixed with egg whites and is often used to cook whole fish or chicken. Salt prepared in layers is used to cook the sea bass magnificently in its own juice and you will not believe the taste of the result.
Ingredients for Salted Fish Recipe
2 kilograms of sea bass
1 teaspoon of black pepper
1/2 teaspoon coriander seeds
1 medium sized lemon
1 bay leaf
1/4 bunch of parsley
800 grams of fine salt
3 egg whites (to be whipped with 1 teaspoon of salt)
Tips for Salted Fish Recipe
Prefer to use sea bass that is in season and preferably at least 1.5 kilograms. Small fish and cultured fish are not very suitable for making fish in salt. Inform your fisherman that you will cook fish in salt so that he does not remove the fish's scales and damage its skin during the cleaning process. The skin of the fish protects the fish and allows it to cook perfectly in its own juices in salt. Do not add additional salt to the inside of the fish; salting should only be done on the fish.
To add flavor to the inside of the fish, you can add dry or fresh spices of your choice and remove them during service.
How to Make Salted Fish Recipe?
Place the egg whites in a deep bowl and be careful not to mix the egg yolks with the whites.
Mix the egg whites with a mixer and beat until you obtain a dense and stiff consistency.
When it thickens, add the salt little by little and mix with a spatula. This mixture will cook the fish perfectly in its own juice.
After washing the fish thoroughly, drain the water and dry it thoroughly inside and out.
Cover the bottom of a baking tray with baking paper. Spread some of the salt mixture you prepared on the paper.
Place the fish on top of the salt mixture. Place washed and dried parsley, bay leaves, black peppercorns, coriander seeds and thinly sliced lemon slices into the fish.
Tightly cover and surround the fish with the remaining salt mixture, leaving no gaps. The layer of salt should be thick and completely cover the bottom of the fish.
Optionally, place lemon slices on top and bake in a preheated oven at 200 degrees for 40-45 minutes.
At the end of the cooking time, the salt layer should be slightly colored and hardened. Take the fish out of the oven and gently hit it with a knife to break the salt layer and uncover the fish.
Put the remaining pieces of salt on the top and sides into a separate bowl. Remove the skin of the fish and transfer the white meat to a serving plate with a spoon. Share this fish you cooked in a healthy and delicious way with your loved ones.
