- 1.5kg coarse rock salt
- 1 large (about 1.2kg) whole snapper, cleaned, unscaled
- 1 stalk lemongrass, white part only, coarsely chopped
- 4 kaffir lime leaves, coarsely torn
- 5cm piece fresh ginger, peeled, thickly sliced
- Lemon wedges, to serve
Asian herb salad
- 2 tablespoons shaved palm sugar
- 1 tablespoon lime juice
- 1 tablespoon fish sauce
- 1 teaspoon sesame oil
- 1 bunch coriander, leaves picked
- 1 bunch round mint, leaves picked
- 1 bunch Thai basil, leaves picked
- 1/2 stalk lemongrass, white part only, very thinly sliced
- 1 kaffir lime leaf, finely shredded
- 2 Lebanese cucumbers, trimmed, thinly sliced into ribbons
- 2 purple Asian shallots, thinly sliced
- 1 long red chilli, thinly sliced
- Step 1Preheat oven to 200°C. Spoon half the salt over a roasting pan. Place the fish on top. Place the lemongrass, lime leaves and ginger in the cavity of the fish. Top with remaining salt and press firmly around fish.
- Step 2Bake for 40 minutes. Remove from oven and set aside for 5 minutes to rest.
- Step 3Meanwhile, to make the salad, combine the palm sugar, lime juice, fish sauce and sesame oil in a small bowl. Stir until sugar dissolves. Place the coriander, mint, basil, lemongrass, lime leaf, cucumber, shallots and chilli in a bowl; gently toss to combine. Drizzle with dressing and toss to combine.
- Step 4Place the fish on a serving platter. Serve immediately with salad and lemon wedges.
- Author: Sarah Hobbs
- Image credit: Amanda McLauchlan
- Publication: Notebook: