Description
An impressive dish featuring whole barramundi baked in a protective salt crust, ensuring moisture and vibrant flavors.
Ingredients
Scale
- 1 whole barramundi (2–3 pounds)
- 4 cups coarse sea salt
- 2 egg whites
- Fresh herbs (thyme, parsley, or dill)
- 1 lemon (sliced)
- Water (as needed)
Instructions
- Prepare the fish: Rinse the barramundi under cold water and pat it dry with paper towels. Stuff the fish’s cavity with herbs and lemon slices.
- Make the salt crust: Combine the coarse sea salt, egg whites, and a splash of water in a large bowl. Mix until it resembles wet sand.
- Coat the fish: On a lined baking sheet, mound a layer of salt mixture for the fish bed, place the barramundi on top, and cover it completely with the remaining salt, pressing firmly to seal.
- Bake the fish: Preheat your oven to 400°F (200°C) and bake for 25-30 minutes until the salt hardens.
- Serve it up: Remove from the oven, let it rest, then crack the salt crust open to reveal the barramundi.
- Presentation: Serve the fish whole and drizzle with olive oil or lemon juice for added flavor.
Notes
Ensure the salt crust is thick enough to retain moisture and allow the fish to rest after cooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Australian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 1g
- Sodium: 1500mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 70mg
Keywords: barramundi, salt crust, seafood, family recipe, baking