Ingredients
2 grey mullets about 400-500g (washed and gutted), 5 slices of ginger, 2 scallions (diced), 1 tablespoon rice wine, 1 teaspoon sesame oil, 1.5 kg Celtic Sea salt, 2 star anises, 1 teaspoon Sichuan peppercorns, 2 lemon slices (according to preference)
Instructions
- Remove the internal organs of fish, wash and dry it.
- Evenly coat the fish with rice wine and sesame oil, and add sliced ginger and spring onions to marinate for about 15 minutes.
- Spread a layer of Celtic Sea salt (about 0.5cm thick) on the bottom of an ovenproof plate.
- Sprinkle star anise and Sichuan peppercorns over the Celtic Sea salt, then place it on top of the fish.
- Sprinkle the remaining Celtic Sea salt evenly over the fish, pressing gently to coat it thoroughly.
- Preheat the oven to 200°C and bake for about 25-30 minutes.
- Remove the fish, lightly brush off any remaining salt, and serve.
- Serve with lemon slices can be enhanced the flavor.
