Baked fish | Culinary Student | Chef Student Culinary school

Salt-baked fish with pan seared cherry tomatoes, on a bed of checkered zucchini slices.
The term salt-baking refers to the process of covering food (fish in this dish) in a mixture of salt and egg whites and then baking it. The salt mixture forms a solid crust encapsulating the fish and it’s juices inside and insulating it, slowing down the cooking process, so it steams evenly. This method results in exceptionally tender, perfectly seasoned meat. This plating that I did with chef @charles.jayakumar is one of my favourites.
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