Thai Salt Crust Sea Bream With Seafood Sauce

When I learned to make salt crust bream, there was no turning back! I love cooking fish this way. It is hugely popular at street food stalls all over Thailand and like all good things, it eventually made its way onto the menus here. It's best to leave the scales on the fish so that the meat doesn’t become too salty. That's just a tip but not essential. Caking the skin in all that salt keeps almost all the moisture in the flesh. The skin dries out and is not eaten. Simply peel the skin off and enjoy the juicy fish meat with the fish dipping sauce.
You will find the written recipe for this Thai salt crust fish with seafood dipping sauce on my blog here greatcurryrecipes.net/2020/02...

[@MrPaulsPantry]

That looks so appetising Dan and as our fishmongers here in Spain are full of Sea Bream at the moment I'll be out tomorrow to get some, thanks a lot.

[@gasman417]

Just been to Aldi bought 3 of your books mate. £4.99 each Brilliant stuff.

[@billyb5059]

Need more videos.

[@WilliamRoscoe]

I'd love to make this now but it's below freezing here, so could I bake the fish in the oven instead of barbecuing them, and if so then at what temperature and how long for?