Asian Salt Crusted Tilapia and Garden Mix over Bamboo Rice

1 Whole TilapiaAsian Salt Crust Main Photo

Salt Crust:

4 egg whites

2 cups kosher salt

Stuff with:

½ inch ginger – smashed

1 sprig lemon grass – smashed

3 green onions – smashed

4 cloves garlic – smashed

1 jalapeno pepper – chopped

1 shallot – smashed or chopped

Top with:

cilantro

sesame seeds

sliced lime

2 Cups Cooked Bamboo Rice – Any rice will do

Garden Mix:

Garlic, Yellow Crookneck Squash, Zucchini, Carrot, Red Onion, Lemon Basil – Whatever’s Fresh

Fish Sauce

Sweet Chile Sauce

Top with:

Sesame Seeds

Salt Crusted Tilapia

Preheat oven to 400°.  Beat egg whites to a soft peak then mix in salt.  Slightly smash, chop and mix together ginger, lemon grass, green onion, garlic, jalapeno pepper and shallot – stuff fish with mixture.  Spread part of beaten egg and salt mix on bottom of baking dish, lay stuffed fish on top, spread the rest of the salt mix over the top and seal around edges to create a little salt oven for your fish.  Bake for 35-40 minutes – salt will be golden brown.  Break open and remove salt crust (skin will come off easily with crust) Use a spatula to remove filet from body and place filet on serving plate.  Top with cilantro, sesame seeds and sliced lime.

Garden Mix over Bamboo Rice

Sauté garlic, carrot and red onion for a few minutes then add yellow crookneck squash, zucchini and lemon basil – or just use whatever’s fresh for the season.  Just before taking vegies off the fire, put in a splash of fish sauce and sweet chile sauce and mix.  Serve over bamboo rice – or whatever grain/rice base you have – and top with sesame seeds, cilantro and lime slices.

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