Ingredients Jump to Instructions ↓

  1. Red snapper/ Pomfret black Whole

  2. Rock salt: 1kg

  3. Egg white: 10 no

  4. Lemon; 1 no

  5. Leeks: 1 no

  6. Coriander/ any other herbs: 1 bunch

  7. Sliced ginger: 30 gm

  8. Butter paper: 2 nos

Instructions Jump to Ingredients ↑

  1. Mix egg white with rock salt and keep aside.

  2. Clean the belly of fish and stuff the belly with coriander herb, sliced leeks and ginger and lemon slices.

  3. Place butter paper in roasting tray.

  4. Put some rock salt mixed with egg white in the shape of the fish.

  5. Place stuffed fish over the rock salt and cover the fish with remaining rock salt mixture.

  6. Bake in pre heated oven for 20 mins at 120-150 degree centigrade.

  7. Break the upper crust and serve the fish. (we can also remove the skin of the fish).


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