Snapper in Seasalt
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Indonesia’s rich marine resources inspired Vivian Vitalis to create this vibrant, locavore seafood dish for Seasalt at Alila Seminyak, Bali.
The stylish beachfront restaurant is renowned for its vibrant Asian-inspired cuisine and commitment to locally sourced, sustainable produce. Vitalis is using East Bali’s seasalt for this recipe, supporting a small community of salt farmers who continues the age-old tradition of producing 100 percent natural salt.
Find the other coastal-inspired recipes on our October – November 2020 issue by subscribing here.

Serves 1
Prep time15 minutes
Cook time 15 minutes
Ingredients:
600g whole White Snapper fish
1kg salt
20g coriander seeds
20g cumin seeds
10g fresh dill
5g dry chili flakes
15gr egg white
Method:
- Add coriander seeds, cumin seeds, dill herbs and dry chili flake In the food processor. Blend until texture is fine.
- Mix the blended spices with salt and egg white. Mix well until the aroma of the herbs comes off.
- Place the fish on a baking paper and cover it with the aromatic salt. Cover only the body, not the head of the fish.
- Bake the fish for 15 minutes at 180° Celsius. Take out from the oven and plate accordingly.
Tips:
Opt for a medium size fish to ensure that the salt wouldn’t turn brown and burnt during baking.