03/22/2025
I have a love-hate relationship with fish. This short was part of a much bigger conversation that we had about fish and the industry, which led to us turning the cameras on and filming this. I caught a great podcast episode the other day that resonated with me. It gives confirmation to what I struggle with concerning fish. Check it out at. Primary Source: Fish with The Joint's Liwei Liao | The Dave Chang Show Podcast Whenever I can source some really fresh and high-quality fish, I default to this style of cooking often. My first time having it this way was at Mario Batali's restaurant, Esca, about 15 years ago. I have used this technique since. Salt-baked Fish is simple, pure, and gets you to the essence of the fish. This is a very forgiving stye of Cooking, with maximum payout in presentation. When you bring this out for dinner, your company will think you slaved. Did you though? 🤫Sometimes, the best things come from keeping it simple and using what’s around you. With so much information being thrown at us daily, let’s not forget to use our common sense. Support local when you can, branch out when you need to. It may mean eating less of what you really want to save for getting the best quality that you can. I have not had the offerings from this purveyor of high quality, but check them out. Their passion shows. https://jointseafood.com/ Stay open, stay flexible, but always do the knowledge. Remember to Read, ask questions, communicate and share. Many blessings to you all!Big love to J at Kausay—my bro. Beth, you already know. And Rosie—blessings with no questions. 🙏🏾✨ is the recipe: Salt-Baked Branzino with Herb Oil & G-Salt🔥 # # # # # Ingredients:1 whole branzino, gutted & scaled4-5 cups Kosher salt or Wah Gwan Dry Brine½ cup water (for binding)Lemon slices & fresh herbs (thyme, rosemary, parsley)🌿 Herb Oil:¼ cup olive oil1 tbsp fresh chopped herbs (parsley, basil, chives)1 small garlic clove, mincedZest of 1 lemonA dash of Wah Gwan Scotch Bonnet Powder🧂 Finishing:G-Salt (at the table)🔥 Method:Preheat oven to 400°F (200°C).Mix salt & water until it forms a thick, moldable texture.Stuff the fish with lemon slices & fresh herbs.Pack a thick layer of salt (about ½ inch) on a baking sheet.Place the fish on top, then fully cover it with the remaining salt, sealing it completely.Bake for ~25-30 minutes (until the crust is firm).Crack the salt crust, remove the skin, and serve.Drizzle with herb oil & finish with G-Salt at the table.🔥 Simple. Clean. Next-level flavor.
