Salt Baked Thai Snapper
With Lemon Grass, Chili, Garlic, Cilantro, Lime
Prep Time
Cook Time
Prep Time
Cook Time
  1. Herb Mixture: Mix lemongrass, ginger, garlic, cilantro, red chili, lime zest, and black pepper.
  2. In separate bowl, mix Windsor® Fine Sea Salt and about 1 cup of water. Mix to form a paste.
  3. On baking sheet, pat down half of salt paste. Place Thai Snapper on top of salt paste.
  4. Fill the cavity of the Thai Snapper with herb mixture.
  5. Cover the fish with the remaining salt paste mixture. Pat with your hands to seal edges.
  6. Bake, uncovered, in a 400°F oven for 15-25 minutes, depending on the size of your fish. (Internal temperature should read 135°F)
  7. Remove from oven. Crack Windsor® Fine Sea Salt from fish, and remove any excess that may be sticking.
  8. Serve alongside grain or side salad of your choice.
Recipe Notes

This recipe has an Asian inspiration and uses exotic, bright, colourful ingredients.

Servings: 4-6 ppl

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Adrian Harris & Jeremy Inglett

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