SALT-BAKED STRIPED BASS
Baking in salt is a sneaky way of splitting the difference between steaming and roasting. The layer of coarse salt and egg whites is there to seal in moisture. Heat causes the salt to form a hard crust, which, when cracked open, reveals a succulent bass, infused with ginger and lemongrass.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Mix together salt, whites, and water in a bowl. Season inside of fish with pepper, and stuff with half the ginger and lemongrass. Season outside of fish with pepper. Place remaining ginger and lemongrass on top of fish. Scatter one-quarter of salt mixture on the bottom of an oval baking dish or a baking sheet to form a bed for the fish. Lay fish on top of salt, and pat remaining salt mixture tightly over top to cover entire surface, including head, leaving tail exposed.
- Bake for 30 to 35 minutes. Crack open salt crust using a spoon, exposing the fish. Transfer to a serving plate, and serve with lime wedges.
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JOSEPH TARPLEY
[email protected]This recipe needs to be taken down from the website. It's a danger to public health.
Kaliiffaa Abnegaa
[email protected]I would not recommend this recipe to anyone.
Hanaa Elshreef
[email protected]This recipe is a great way to ruin a perfectly good fish.
Gabriella teal
[email protected]This recipe was a waste of time and money. The fish was not edible.
Miton Miya
[email protected]I'm not sure what I did wrong, but the fish was not good. It was dry and overcooked.
Jani Brand
[email protected]This recipe is not worth the effort. The fish was not cooked evenly and the salt crust was difficult to remove.
Zaheer Malik
[email protected]I would not recommend this recipe. The fish was bland and the salt crust was not flavorful.
Edmond Oriekwun
[email protected]This recipe was a disaster. The fish was overcooked and the salt crust was too salty.
Brinder Tucker
[email protected]I followed the recipe exactly and the fish turned out dry. I'm not sure what went wrong.
sah Karan
[email protected]This recipe is a bit time-consuming, but it's worth it. The fish is delicious and the salt crust is a nice touch.
IITAK3N
[email protected]I've made this recipe several times and it's always a hit. The fish is always cooked perfectly and the salt crust is a great way to add flavor.
All amin Mia
[email protected]This recipe was easy to follow and the fish turned out perfectly. I will definitely be making it again.
909plmi0 alessandro
[email protected]I'm not a big fan of fish, but this recipe changed my mind. The salt crust made the fish so flavorful and moist.
Scarlett Vigeant
[email protected]This recipe is a keeper! The fish was so moist and flavorful.
Arnold Mubiru
[email protected]I would definitely make this recipe again. It's a great way to cook striped bass.
Akash Baral
[email protected]Delicious! The salt crust really locked in the flavor of the fish.
Noraida Alilaya
[email protected]I followed the recipe exactly and the fish turned out great. My family loved it!
Deyang Afg
[email protected]This recipe was a bit more work than I expected, but it was worth it. The fish was delicious and the salt crust was a nice touch.
Patrick Aboagye
[email protected]I've never cooked striped bass before, but this recipe made it easy. The fish was moist and flaky, and the salt crust was a great way to add flavor.
Dhadkan Tamang
[email protected]This salt-baked striped bass recipe was a hit! The fish was cooked to perfection and the crispy salt crust added a delicious flavor.