Fish Roasted in Salt Thai Style

fish roasted in salt thai style

Another Gwyneth Paltrow “It’s all good” recipe. This is elimination diet friendly if you don’t add the soy sauce. This fish is so flavoursome and lovely that it’s hard to believe that it’s actually good for you and made from natural ingredients! Gwyneth suggests you serve this with a couple of veggie sides like Asian Green with Garlic, Ginger and Fish Sauce.

fish roasted in salt, thai style asian greens with garlic, ginger and fish sauce


To prepare the fish

  • 3lbs coarse sea salt
  • 2lb sea bass scaled and gutted (I used pink ling as the supermarket didn’t have any sea bass)
  • Small handful of coriander
  • A couple of sprigs of Italian parsley
  • 4 big leaves of basil
  • 1 fresh red chili very thinly sliced
  • 1 lime, 1/2 of it thinly sliced
  • 2 spring onions, white and light green parts only thinly sliced lengthways
  • 1 teaspoon of soy sauce

To serve

  • 1 tablespoon soy sauce or wheat free tamari
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon roughly chopped cilantro leaves
  • 1 teaspoon finely sliced red chili

Preheat the over to 200 C

Mix the salt in a large bowl with enough water to give it the consistency of “sand castle worth sand”! (I don’t know if I actually managed that!) Place 1/2 of the salt on the bottom of a roasting pan and spread it out so it’s just slightly larger than the fish.

Pack the coriander, parsley, basil, red chili, sliced lime and spring onions into the cavity of the seabass. Place the stuffed fish on the bead of salt. Squeeze the juice from the remaining 1/2 lime over the fish and drizzle with the soy sauce. Pack the remaining salt over and around the fish so it’s totally enclosed.

Bake the fish for 35 minutes. The salt should be totally dry and hard. Insert a metal skewer or a paring knife through the salt into the fish. Test the temperature of the metal on the backside of your thumb- it should be nice and hot, an indication that the fish is cooked through. Let the fish rest in the salt for 10 minutes before breaking it open with a heavy spoon or knife. Remove as much of the salt as possible from the top and sides of the fish and peel off the top layer of skin. Remove the top fillet of the fish and move to a warm serving platter. Pull the bones off in 1 piece and discard. Put all the lovely cooked aromatics and the bottom fillet of fish on the platter.

Mix together the soy sauce or tamari, lime juice, coriander and red chili. Evenly pour the mixture over the fish and serve immediately.

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