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Ingredientes
- 1 kg Salmon cleaned and gutted, head removed
- 1 bn Bok choy
- 2 x Spring onions
- 4 x Shitake mushrooms
- 1/4 c. Grated carrot
- 1 Tbsp. Sesame oil
- 2 tsp Thai fish sauce
- 1 kg Salt
- 1 kg Flour
- 3 c. Water, up to 4
- 1 c. Sweet chilli ginger sauce
- 2 Tbsp. Soy sauce
- 1 tsp Wasabi
- 1/4 c. Water Steps:
Direcciones
- Place salmon on a board and wipe inside cavity with a paper towel.
- Wash bok choy and chop finely.
- Wash spring onions and slice finely.
- Wipe mushrooms and slice finely.
- Mix bok choy, spring onions, mushrooms, carrot, sesame oil and fish sauce together.
- Place in fish cavity. Press cavity together firmly. Close with a skewer.
- Salt Crust:Mix salt, flour and water together to make a hard dough.
- Press out or possibly roll to a shape large sufficient to wrap around and enclose the fish.
- Place seam side down on an oven tray.
- Turn oven to the highest temperature it will go and bake for 45 min.
- Stand for 10-15 min.
- To serve, crack open dough and remove from around the fish.
- Serve portions of salmon with bok choy vegetables and drizzle over sauce.
- Sauce:Combine chilli and ginger sauce with soy sauce, wasabi and water.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1159g | |
| Recipe makes 4 servings | |
| Calories 1504 | |
| Calories from Fat 357 | 24% |
| Total Fat 39.87g | 50% |
| Saturated Fat 8.57g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 138mg | 46% |
| Sodium 97864mg | 4078% |
| Potassium 1791mg | 51% |
| Total Carbs 198.22g | 53% |
| Dietary Fiber 9.7g | 32% |
| Sugars 3.62g | 2% |
| Protein 81.17g | 130% |
