Comments on: Sea Salt Baked Lapu-Lapu (Grouper) a la Marketman

By: Marketman

Marketman — Mon, 16 Apr 2007 06:07:07 +0000

krizteene, about 35 minutes on a hot grill. But the grill must have a cover to approximate the heat all around the fish, as in an oven. I use a large La Germania oven in the city which seems to work okay, but considering how much I use it, my first one died after only 5 years…

By: krizteene

krizteene — Mon, 16 Apr 2007 05:35:21 +0000

MM, how long did you have to grill the fish? I just started to have an interest in cooking (thanks to you!) and I’m planning to but a good oven once I have enough money. For now, I have to use the charcoal grill, too. By the way, what brand and how much can you recommend for a sturdy oven?

By: ryan

ryan — Sat, 14 Apr 2007 06:54:21 +0000

Yup, it’s a great dish! I marinade mine in gin and cracked black pepper first before encrusting it in salt. I have yet to try the one with artichoke and parsley stuffing.

By: Marketman

Marketman — Sat, 14 Apr 2007 06:24:13 +0000

Teddy, I have never heard of a salt-encrusted chicken, but the Chinese beggar’s chicken is done in CLAY, but first wrapped in lotus leaves. It tastes good but I have never made one at home…

By: Teddycapz

Teddycapz — Sat, 14 Apr 2007 04:27:55 +0000

Mr. Marketman, thanks for another novel way to cook and present a fish fish. Can’t wait to see the reactions of my dinner guests once I bring out the fish with sea salt crust and matching mini mallet to boot.
Question – will this crust work with other meats as well like chicken (an innovation on the Pinaupong Manok concept)? Maybe I can make use of wil-b cariaga’s tip above of wrapping the meat with blanched pechay leaves to keep the crust’s saltiness at bay, what do you think?
At any rate, thanks for your highly informative and interesting posts. Your PBA Bloggers’ Choice Award is indeed richly deserved – coming from your peers at that!