SALT BAKED FLATHEAD MULLET
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SALT BAKED FLATHEAD MULLET
  • 1
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  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
4people
Servings
4people
Ingredients/配料
Servings: people
Units:
Ingredients/配料
Servings: people
Units:
Preparation/方法
  1. Rinse and wipe-dry a lime; Bisect the lime lengthwise with a knife; Place each halved lemons over the doom of a lemon squeezer and then press and twist to extract the juice.
  2. Add seasonings and the lime juice into a mixing bowl; Mix.
  3. Hold a flathead mullet firmly by the head and scrape the scales from the tail towards the gills with a fish scaler; Rinse the fish under running water; Insert the knife into the anus near the tail; Draw the knife toward the head, splitting the fish to the base of the gills; Spread the abdominal cavity with fingers; Reach in and pull out the entrails; Rinse the cavity under running water; Cut off the head with the knife; Rinse the fish under running water again; Pat-dry the fish with kitchen paper; Rub the seasoning mixture into the fish evenly; Wrap the fish with baking paper completely.
  4. Rinse and drain coriander; Cut off any root and stem.
  5. Pre-heat an oven to 150 degree Celsius.
  6. Add 3750g coarse sea, 3 tsp Sichuan pepper and 3 star anises salt into a dry wok; Stir-fry over a medium heat till they are thoroughly hot; Pour 1 cup of oil into the mixture; Stir-fry it over a medium heat till well-mixed; Turn off the heat.
  7. Line a piece of aluminum foil on a baking pan draping the corners over the sides; Evenly spread the salt mixture from the step 6 over the foil; Arrange the wrapped fish in the center; Flip 2 sides of the foil to cover the fish wrapped and turn the remaining 2 sides to cover the wrapped fish completely; Put it in the oven and bake it for 45 minutes; Take the fish out of the oven; Discard the foil, the salt mixture and the baking paper; Arrange the fish on a serving plate; Garnish it with the coriander; Ready to serve.
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