Ingredients

• 1 - red snapper/ pomfret black - whole
• 1 kg - rock salt
• 10 - egg white
• 1 - lemon
• 1 - leek
• 1 bunch - coriander/any other herbs
• 30 gm - sliced ginger
• 2 - butter papers

How to Make Baked Whole Fish In Rock Salt

• Mix egg white with rock salt and keep aside.
• Clean the belly of fish and stuff the belly with coriander, sliced leeks and ginger and lemon slices.
• Place butter paper in roasting tray.
• Put some rock salt mixed with egg white in the shape of the fish.
• Place stuffed fish over the rock salt and cover the fish with remaining rock salt mixture.
• Bake in pre-heated oven for 20 mins at 120-150 degree centigrade.
• Break the upper crust and serve the fish.