Salt-baked seabream (Shiogama-yaki)

Ingredients

• 600 g Whole Bream (scaled, gutted, and patted dry)
• 10 leaves Fresh Basil Leaves (rinsed and patted dry)
• 1/2 fruit Lemon (zested and juiced)
• 2 fruits Finger Lime (caviar‑like pearls scooped out)
• 1 tsp Salt (preferably sea salt)
• 2 large Egg Whites (room temperature)
• 1 tbsp All-Purpose Flour (lightly sifted)
• 2 tbsp Olive Oil (high smoke‑point oil for pan‑frying)
• 1 pinch Black Pepper (freshly ground)

Instructions

1. Prepare the Fish

   Rinse the whole bream under cold water, remove any remaining scales, gut if necessary, and pat completely dry with paper towels.

   Time: PT5M

2. Season

   Sprinkle the fish inside and out with 1 tsp salt, then drizzle the lemon juice over the flesh. Rub the zest lightly onto the skin.

   Time: PT2M

3. Make the Light Coating

   In a mixing bowl, whisk together the two egg whites until slightly frothy, then stir in the tablespoon of flour until just combined; the mixture should be thin.

   Time: PT2M

4. Coat the Fish

   Dip the seasoned fish into the egg‑white‑flour mixture, turning gently to ensure an even, thin layer on both sides.

   Time: PT1M

5. Heat the Pan

   Add 2 tbsp olive oil to a large skillet and heat over medium‑high heat until shimmering, about 2 minutes (≈180°C).

   Time: PT2M

   Temperature: 180°C

6. Pan‑Fry the Bream

   Place the coated fish skin‑side down in the hot pan. Cook for 4‑5 minutes, then carefully flip with tongs and cook the other side another 4‑5 minutes, until the coating is golden and the flesh is opaque.

   Time: PT12M

   Temperature: 180°C

7. Finish with Herbs and Citrus

   Transfer the fish to a serving plate, scatter fresh basil leaves over the top, squeeze a little extra lemon juice, and spoon the finger‑lime pearls over the flesh.

   Time: PT1M

8. Serve

   Serve immediately with extra lemon wedges on the side.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

30 g

Carbohydrates

5 g

Fat

12 g

Fiber

1 g