Salt baking is a near foolproof way to cook whole fish. It produces moist and tender fish every time. Dry fish was my kitchen nemesis before being introduced to this technique. Don't worry, the skin prevents the fish from becoming salty.
1 Kg salt
1/4 cup water
1.5 lb Whole Rainbow Trout or other fish, cleaned, skin on.
2 cloves garlic, minced
On a rimmed baking sheet, make a thin bed of salt for the fish to lay down on.
Stuff the garlic and lemon into the belly of the fish.
Place the fish down on top of the salt.
Cover the fish in the salt, making sure to form a crust all the way around the fish.
You will need to make sure you pack the salt to the sides and under the fish.
Bake in the oven at 200 C for about half an hour to 45min, or until a thermometer inserted reads 62 C (145 F)
Using the back of a spoon, or a thin wooden rolling pin, firmly tap the salt crust until it breaks into large pieces. Carefully pull the pieces off by hand and set aside. Brush the salt off of the skin.
Using scissors , cut the skin down the lateral line (the middle) and peel outwards.
Cut down the lateral line and gently push the flesh to the sides, making it easier to take the fillets off and easier to debone the meat.
Most of the time we like to eat rainbow trout with our Green Chili Sauce.
Today we made "pun pa" Laotian lettuce fish wraps using the trout, parsley , green onion, tomato, sunflower seeds and Spicy Pineapple Sauce.