• Flatten the lemongrass stalks with the side of your knife.
• Put the lemongrass stalks into the cavity of the fish. This will ensure the flavor of the lemongrass is absorbed into the meat.
• Chop the leaves off the coriander and set them aside, they will be used to flavor the salt.
• Put the fresh coriander stalks & roots, and the ginger slices into the cavity of the fish.

• Into a bowl, crack the 3 eggs and separate the whites from the yolks. Leave the egg whites in the bowl. They will be used as a binding agent for the salt.
• Roughly chop the fresh coriander leaves and put them into another bowl.
• To the bowl with the coriander leaves, add the rock salt.
• Pour the egg whites into the salt. Use a spoon or spatula to mix the egg whites well with the salt and coriander.
• Onto your baking tray, pour about 300g of the rock salt onto the tray. Make sure the surface is even. This forms the base for your fish.
• Place the whole fish onto the baking tray.
• Cover the fish with the rest of the rock salt.
• Using a spoon or your hands, pat the rock salt onto the fish, make sure the layer of salt is compact on the surface of the fish, and all the areas of the fish meat is covered by the rock salt.

• Preheat the oven to 180 degrees.
• Place the fish into the oven and bake it for about 50 minutes.
• After 50 minutes, remove the fish from the oven. It is now ready to serve!

| We leave the scales on the fish because without the scales, the salt will penetrate into the fish through the skin and render the fish too salty.

Rock salt is used as fine salt will penetrate into the fish meat faster, resulting in salty fish.

We recommend using a saltwater fish (eg. sea bass or red snapper) as baking freshwater fish (eg. tilapia or catfish) in this way may increase the “muddy taste” of the freshwater fish.