🫙 From the Spice Rack
Baked Onaga (Red Snapper)
Baked Onaga (Red Snapper) No. 2116 Yields 2 Servings SALT CRUST DOUGH: 6 Tbls Olive Oil 4 Cups All-Purpose Flour 3 Cloves Garlic, Chopped Fine 2 Cups Rock Salt 1/2 Cup White Wine
maineasy
Ingredients6 items
Ingredients
- 2Cuprock salt 1/2 cup white wine
- 3egg whites 1 tomato, peeled, seeded
- 1Cupwater & diced
- 3Clovegarlic, chopped fine 2 tbls green onions, chopped
- 3tbls olive oil fine
- 1whole onaga (long-tail 1/2 cup ogo (hawaiian seaweed)
Directions
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Baked Onaga (Red Snapper) No
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2116 Yields 2 Servings SALT CRUST DOUGH: 6 Tbls Olive Oil 4 Cups All-Purpose Flour 3 Cloves Garlic, Chopped Fine 2 Cups Rock Salt 1/2 Cup Wh
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Salt SAUCE: - Pepper 2 Shallots, Chopped Fine Preheat the oven to 375 degrees
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Sieve the flour into a mixing bowl
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Add the rock salt, egg whites and half the water
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Gradually add the remaining water until a stiff dough forms
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Roll the dough out until it is large enough to to wrap the fish
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Saute the spinach leaves with garlic and olive oil