Snapper in Seasalt
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.
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Prep time15 minutes
Cook time 15 minutes
600g whole White Snapper fish
20g coriander seeds
20g cumin seeds
10g fresh dill
5g dry chili flakes
15gr egg white
- 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.
Opt for a medium size fish to ensure that the salt wouldn’t turn brown and burnt during baking.