Carefully place the block of Himalayan pink salt on a “flame diffuser” so that the flames from your stovetop burner aren’t hitting the salt directly. Turn your flame up to medium for about 20 minutes, and then high until the block of salt is nice and hot (a recommended 400-500F hot, but there’s no easy way of checking how hot it actually is). I had the heat on for a good 40 minutes which seemed like enough time, but in retrospect, I think this would have been better done in an oven.
I peeled nice fresh prawns and laid them directly on the slab of salt. they cooked in just a minute or two per side. It was obvious to me that the block wasn’t quite hot enough and I let it heat up for another 10 minutes. Next, I tried thin slices of hanger steak, a tough cut, precisely because of the legendary tenderizing abilities of salt blocks… then finally, I tried a thin fillet of lap-lapu, which of all the items cooked, was a bit of a disaster, as the skin stuck well and truly to the salt and a flip over was a messy and ugly proposition.
In the end, we ended up with succulent and just brine-y enough prawns, beautiful slices of tender steak, and a salty and crumbly fillet of fish. It was interesting and all, but I am not sure we would be doing this regularly unless I find a better way to make use of the block. Other suggestions include a cold sashimi serving platter, which sounds interesting enough, so maybe I will scrape this block and re-use it in cold format the next time around. I am sure many of you are thinking, wasn’t the food really salty? No, it surprisingly was not overly salty.