1 whole large red snapper (cleaned but with scales on)
2 stalks lemongrass (green leaves cut off)
4 slices of ginger (measuring about 10cm by 4cm, and 0.5cm thick)
4 stalks of fresh coriander
1 kg rock salt
| 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.
While serving, use a spoon to break up the salt layer on the fish, then peel away the scales and skin to get the fish meat inside.