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Thursday, November 30, 2006

Salt Baked White Bass

White Bass or Striped Bass, this method is great for very juicy and flavourful fish.

1 whole White Bass 1-3 lbs
2/3 kg Course Sea Salt
1/2 cup ground lemon grass

Preheat oven to 400˚F. Place some parchment paper on a baking sheet and lay the fish on top. In a large bowl, mix sea salt and lemon grass. Add a few teaspoons water to make a paste. Pack salt paste over fish and bake 20 - 30 minutes, depending on size and thickness of fish. When the salt has formed a hard baked clay texture, remove from oven and break open. Brush away any loose salt and serve immediately. The fish will have a very lemony ginger flavour and will not need any seasoning nor will it taste salty. Breaking the salt oven open at the table is very dramatic.

Options: You can use any of your favourite herbs in the salt blend such as rosemary, dill, oregano, basil, etc.


Fresh White or Striped Bass is now available at Gimli Fish Market at 596 Dufferin Ave. and 625 Pembina Hwy. in Winnipeg

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