Salt Baked Fish with Soy Sauce Hollandaise

Preheat the oven to 180 °C.

In a large mixing bowl, combine the coarse salt and enough cold water until the salt has a damp, sand-like texture.

Place a layer of the salt mixture (about 1 cm thick) in a large baking dish or roasting pan, creating a bed for the seabass to rest on.

Stuff the cavity of the seabass with the ginger slices and spring onions.

Lay the seabass on top of the salt bed in the baking dish.

Cover the whole seabass completely with the remaining salt mixture, ensuring it's tightly packed and completely sealed in.

Put the seabass in the preheated oven and bake for about 40–45 minutes or until the internal temperature of the fish reaches 62 °C (145 °F).

Once cooked, remove the seabass from the oven and carefully crack open the salt crust.
You should be able to remove the top layer in big chunks. Brush away any excess salt from the top of the fish.

Using a knife, slice the fish alongside the top fin all the way from the fish’ head to the tail and peel off the skin and scales. You can serve it this way for presentation before removing the flesh and serving it on individual plates. The fishbones will be easier to remove after the top layer of flesh has been served.

Serve with the soy sauce hollandaise and garnish with fresh chives.

In a heatproof bowl, whisk together the egg yolks, rice vinegar, water and soy sauce.

Place the bowl over a pot of simmering water (double boiler) and continue to whisk constantly until the mixture thickens, which should take about 3–5 minutes.

Slowly drizzle in the melted Emborg Unsalted Butter while continuing to whisk vigorously. The hollandaise sauce should become smooth and creamy.

Season the sauce with salt to taste.