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Salt-Baked Barramundi

I was at an Italian restaurant along Tras street few months ago. One of the more popular item on the menu was Salt-baked fish. We didn't order it as we were worried it would burn a hole in our pockets. But we watched people have them. At the table next to ours, there were six men donned in business entire. They seemed to be celebrating a business deal. The salt baked fish they had ordered arrived on a trolley and the chef/ owner of the restaurant was there to serve the fish. He carefully cracked the salt crust and deboned the steaming hot fish. I was thinking to myself that it shouldn't be too tough to make dish ya... The ingredients are simple to get and I am sure a fresh fish will not go that wrong. So here I am..

Recipe (serves 2)


  • 1 medium sized Barramundi, scales attached and belly cleaned

  • 1 lemon, sliced

  • 1 stalk of Rosemary

  • 1 cup Course Sea salt

  • 2 egg whites


  1. Pre-heat your oven at 160 degrees celsius.

  2. In a large bowl, whisk the egg whites till foamy.

  3. Add the coarse sea salt into the foamy egg whites. Continue to whisk until you get a thick white paste.

4. Take 1/3 of the salt mixture to spread in a baking tray as the base of the salt crust. Lay the fish on top of it.

5. Insert lemon slices and rosemary into the stomach of the fish.

6. Cover the fish with the rest of the salt mixture.

7. Bake for about 20 to 25 minutes.

8. Crack the salt crust and remove the scales with skin to enjoy the succculent fish meat.

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