How To Cook a Whole Fish (Salt Baked, Deep Fried, Steamed with Soy)
Recipes in this Video
Salt baked fish has its roots in Mediterranean cooking, where the technique preserves moisture and enhances flavor. Traditionally, the salt crust seals in the fish's natural juices, resulting in a tender and flavorful dish. This method is often used for special occasions and is celebrated for its simplicity and elegance. Today, variations can be found globally, with many chefs experimenting with different herbs and spices to complement the fish.
Ingredients
- ●whole fish
- ●coarse sea salt
- ●egg whites
- ●fresh herbs
- ●lemon slices
- ●olive oil
- ●garlic
- ●black pepper
- ●vegetables
- ●fresh parsley
- ●fresh dill
- ●fresh thyme
- ●onion
- ●carrots
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2Clean and gut the fish, removing any scales if necessary.
- 3Rinse the fish under cold water and pat dry with paper towels.
- 4In a bowl, mix coarse sea salt with egg whites until it resembles wet sand.
- 5Spread a layer of the salt mixture on a baking tray to create a bed for the fish.
- 6Place fresh herbs and lemon slices inside the cavity of the fish.
- 7Position the fish on the salt bed and cover it completely with the remaining salt mixture, ensuring no gaps remain.
- 8Bake in the preheated oven for 25-30 minutes until the salt crust is hard and the fish is cooked through.
- 9Remove the fish from the oven and let it rest for 5 minutes.
- 10Crack open the salt crust using a mallet or the back of a spoon.
- 11Gently lift off the crust and carefully remove the fish from the tray.
- 12Serve the fish with a drizzle of olive oil and a sprinkle of black pepper.
- 13Garnish with additional fresh herbs and lemon wedges.
Ingredient Alternatives
coarse sea salt
Cheaper: table salt
Table salt is more accessible and less expensive.
olive oil
Healthier: avocado oil
Cheaper: canola oil
Canola oil is a cost-effective cooking oil.
Techniques
Equipment
Also Known As
Deep fried whole fish is a beloved dish in many coastal regions of the United States, often enjoyed during summer gatherings and beach outings. The crispy exterior and tender, flaky interior make it a favorite among seafood lovers. Variations exist across different cultures, with spices and marinades reflecting local flavors, making it a versatile dish that has found its way into many kitchens.
Ingredients
- ●whole fish
- ●flour
- ●cornstarch
- ●baking powder
- ●salt
- ●black pepper
- ●cayenne pepper
- ●garlic powder
- ●onion powder
- ●buttermilk
- ●oil
- ●lemon
- ●fresh herbs
Instructions
- 1Clean and scale the whole fish, removing the guts and gills.
- 2Rinse the fish under cold water and pat dry with paper towels.
- 3In a bowl, combine flour, cornstarch, baking powder, salt, black pepper, cayenne pepper, garlic powder, and onion powder.
- 4In another bowl, pour in buttermilk and season with salt and pepper.
- 5Heat oil in a deep fryer or large pot to 350°F (175°C).
- 6Dip the fish into the buttermilk, ensuring it's fully coated.
- 7Dredge the fish in the flour mixture, pressing lightly to adhere.
- 8Carefully lower the coated fish into the hot oil, frying in batches if necessary.
- 9Fry the fish for 5-7 minutes or until golden brown and crispy, flipping halfway through.
- 10Remove the fish from the oil and drain on paper towels.
- 11Squeeze fresh lemon juice over the fish before serving.
- 12Garnish with fresh herbs and serve hot.
Ingredient Alternatives
buttermilk
Healthier: Greek yogurt
Cheaper: milk + vinegar
Greek yogurt reduces calories while maintaining creaminess
Techniques
Equipment
Also Known As
Steamed Whole Fish is a traditional Chinese dish often served during special occasions, symbolizing abundance and prosperity. The dish highlights the freshness of the fish, enhanced by simple seasonings and herbs. In modern cuisine, variations exist across different regions, with some incorporating additional spices or sauces, but the core technique remains a beloved method of preparation in Chinese households.
Ingredients
- ●whole fish
- ●ginger
- ●green onions
- ●soy sauce
- ●sesame oil
- ●rice wine
- ●salt
- ●black pepper
- ●cilantro
- ●lime
- ●garlic
- ●chili
- ●water
- ●sugar
- ●vegetable oil
Instructions
- 1Clean and gut the fish, rinsing it under cold water.
- 2Pat the fish dry with paper towels.
- 3Make diagonal slashes on both sides of the fish for even cooking.
- 4Place ginger and garlic inside the cavity of the fish.
- 5Lay the fish on a heatproof plate that fits in your steamer.
- 6Sprinkle salt and black pepper over the fish.
- 7Top with sliced green onions and cilantro.
- 8Drizzle soy sauce and sesame oil over the fish.
- 9Add rice wine to the plate to enhance flavor.
- 10Fill your steamer with water and bring to a boil.
- 11Place the plate with the fish in the steamer.
- 12Cover and steam the fish for about 8-10 minutes, until cooked through.
- 13Check for doneness; the flesh should be opaque and flake easily.
- 14Carefully remove the plate from the steamer, avoiding hot steam.
- 15Garnish with fresh lime juice and additional cilantro before serving.
Ingredient Alternatives
soy sauce
Healthier: low-sodium soy sauce
Cheaper: tamari
Low-sodium soy sauce reduces sodium intake while maintaining flavor.
sesame oil
Healthier: olive oil
Cheaper: canola oil
Olive oil offers a healthier fat profile.
rice wine
Healthier: white wine vinegar
Cheaper: apple cider vinegar
Apple cider vinegar provides acidity without the cost.
cilantro
Healthier: parsley
Cheaper: green onions
Parsley is a milder herb that can substitute well.
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Equipment
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