Salt-baked snapper with cucumber, radish & asian greens salad

Preheat oven to 200°C. Place half the salt over the base of a roasting pan. Place fish on top. Divide lime slices, galangal, garlic and five spice among fish cavities. Top with remaining salt, pressing it firmly around fish. Bake in oven for 30 minutes. Remove from oven and set aside for 5 minutes.

Meanwhile, add enough oil to a large saucepan to reach a depth of 10cm. Heat over high heat (when oil is ready, a cube of bread will turn golden brown in 10 seconds). Deep-fry prawn crackers, in batches, following packet directions until puffed and crispy. Use a slotted spoon to transfer to a plate lined with paper towel.

To make the salad, place walnuts in a small frying pan over medium heat and cook, stirring, for 5 minutes or until toasted. Set aside to cool. Coarsely chop. Combine Asian greens, cucumber and radish in a bowl. Gently toss to combine. Whisk together oil and soy sauce, and drizzle over salad. Season with salt and pepper. Sprinkle with walnuts.

Serve fish with the lime wedges, prawn crackers and salad.