Salt-Baked White Northern Fish
A low-calorie baked fish dish made with marinated white northern fish placed on lotus root slices, topped with breadcrumbs, and baked until golden.
Ingredients
salt (divided between two uses)
1 tsp + 1/2 tsp
white liquor
1 tsp
sugar
1 tsp
white vinegar
2 tsp
ground black pepper
a pinch
dried tarragon
1/2 tsp
olive oil
1/2 tsp
white northern fish (marinated with 1/2 tsp salt for about 20 minutes, rinsed under water to remove the saltiness and fishy odor, then drained)
not specified
lotus root slices (blanched in boiling water, removed, soaked in ice water, then scooped out and drained)
not specified
breadcrumbs
not specified
Instructions
1
Marinate to Remove the Fishy Odor
Mix the white northern fish with 1/2 tsp salt, marinate for about 20 minutes, rinse under water to remove the saltiness and fishy odor, and drain.
2
Season and Massage
Season the fish prepared in Step 1 with the remaining 1/2 tsp salt, white liquor, sugar, white vinegar, ground black pepper, and dried tarragon. Massage the fish with the seasoning and marinate for about 10 minutes.
3
Prepare the Lotus Root
Blanch the lotus root slices in boiling water, remove them, soak them in ice water, then scoop them out and drain.
4
Arrange the Fish
Spread the lotus root slices in a baking dish and place the marinated fish pieces on top.
5
Bake Until Golden
Sprinkle with breadcrumbs, drizzle with olive oil, and place in a preheated oven. Bake for about 15 minutes, until golden.
