Comments on: Lapu-Lapu Baked in Sea Salt

By: darzei

darzei — Wed, 13 Jul 2011 07:35:53 +0000

hi can anybody tell me where i can buy local sea salt..uniodized..answer me please..:DD thankyou! :DD

By: paulg

paulg — Tue, 08 Mar 2011 16:07:55 +0000

where can i buy local sea salt (w/o iodine)? i am making kimchi and pickles, the recipe requires sea salt without iodine. why does the govt require ALL salt be iodized but allow uniodized imported sea salt?

By: liana leal

liana leal — Sun, 21 Feb 2010 17:12:29 +0000

i do this method with mudfish or “dalag” in ilocano but with addition of kaffir leaves & ginger inside the cavities… yummy!
and Lakay Bisukol, di po papasok ang asin sa isda, di po siya maalat pag naluto… masarap siya promise at walang dahilan para magka uti ang kakain.

By: Lakay Bisukol

Lakay Bisukol — Wed, 10 Feb 2010 15:14:09 +0000

inde naman siguro healthy yan, UTI ang aabutin mo pag kinain mo yan. balutin ba naman sa asin, matino kaya ang ulo ng nagluto nito?

By: Benizio

Benizio — Wed, 27 Jan 2010 10:38:23 +0000

Hi there, MM!

Firstly, what a FANTASTIC site you have here!

Well, I came upon a similar recipe featured in an Australian reality cooking show which involved a whole chicken baked inside a salt dough/crust casing. I’m an experimental cook myself so I tried using a salt crust on a whole grouper. End result was amazing cause it wasn’t dry at all. For those curious about giving it a try – encase a whole fish and your desired flavours (i.e. lemongrass, chillies, ginger, etc.) in a dough made of flour, table salt, rock salt, egg white and water. Make sure ther are no openings. bake the whole thing (~15min) and leave to rest for a few minutes. using a bread knife, cut along the middle circumference to reveal the fish inside.

Peace \,,/,

By: lorraine

lorraine — Mon, 25 Jan 2010 17:24:27 +0000

Hi, MM.

Tried this using a red snapper. Filled the cavity with lemon, parsley, olive oil, and onions. The fish was so yummy! I never would have tried it if I didn’t see it here. Will do it again but this time, I will use striped bass (red snappers are really pricey here: $5.99/lb).
Thanks!

By: Marketman

Marketman — Sun, 24 Jan 2010 00:52:24 +0000

melb, you can’t have cuts or breaks in the fish flesh/meat. Also, I stuff cavities with lemon slices and herbs or “close them off” tightly before covering with salt.

By: Marketman

Marketman — Sun, 24 Jan 2010 00:50:37 +0000

Tok, you can encase in salt then wrap in dahon ng saging, I suppose, and yes, I suspect you can do this with lots of different types of fish.

By: bina

bina — Sat, 23 Jan 2010 18:56:07 +0000

with that much salt i think that ,this fish dish stil will be palatable for weeks.i gotta try this way of cooking.thanks yo.God bless.

By: Vicky Go

Vicky Go — Fri, 22 Jan 2010 15:23:16 +0000

On the subject of fish, here’s an interesting article about Asian carp – “silverfin” – a specie considered invasive by northern states along the Mississippi & subject of an all-out effort to keep them from reaching the “LAKES” – but in Louisiana they are being promoted as good “eating” fish!

https://www.npr.org/templates/story/story.php?storyId=122699283&sc=emaf