Collected Yum

3 cups fine sea salt (1 3/4 lb), preferably unrefined 2 to 4 large egg whites 2 (1-lb) whole branzini (European sea bass) or small sea bass, cleaned, heads and tails left intact 6 fresh parsley sprigs 4 fresh rosemary sprigs 2 garlic cloves, sliced 4 lemon slices, halved Special equipment: parchment paper Place salt in a bowl and add egg whites 1 at a time, stirring, until mixture looks like wet sand (the number will vary). Rinse fish and pat dry. Place fish on a parchment-lined large baking sheet and divide remaining ingredients between cavities of fish. Firmly pat half of salt evenly over each fish to cover fish completely. Bake fish in middle of oven until salt is just starting to turn golden at edges, 15 to 18 minutes (see cooks' note, below). Crack salt away from fish and discard, then carefully lift fish from bones. From: http://www.epicurious.com/recipes/food/views/Salt-Baked-Branzino-105115

I cooked this last night for the Bengali New Year, and it totally turned out better than I expected - and I'm not even a fish person :). To be tried with Ilish the next time I hope :)! Serves 2 people: One large whole fish 4 Onions 4 Tomatoes 1Tbsp Mustard seeds Turmeric Powder Chilli Powder Some Fish Curry Spice Mix Lemon Corriander Took me about an hour to cook this, minus prep time the night before. Not having access to Ilish in Stockholm, I used one big Telapia - but choose you fish to be whatever you want it to be I suppose :). Scale and gut the fish if doesn't already come dressed. If you buy a frozen one like I did, thaw it overnight in the fridge. Mix turmeric powder, chilli powder, salt, MDH Fish Curry mix. Add about the same or 1.5 times of the amount of spice of vegetable oil to make it into a paste. Cover the entire fish with this paste. The layer of the spice should be quite thick and noticable. Seal with fish in an airtight plastic bag an...

Ingredients Smoking mix: 2 cups (250g) soft brown sugar shopping list 2 cups (250g) long grain rice shopping list 2 cups (85g) jasmine tea leaves shopping list vegetable oil shopping list 4 salmon fillets, skin on salt, to season Put the sugar, rice and tea leaves into a bowl and mix together. Line a deep pan or wok with silver foil and pour in the mixture. Fit a trivet or rack on top. Place onto the hob to heat up. Season the salmon with salt Then once smoking a little, add the salmon to the trivet or rack. Drizzle with a little olive oil and cover with a tight fitting lid. Leave to smoke on the hob for 8-12 minutes depending on the size of the fish. Tips Tea-smoking generates a lot of smoke. Be sure that you open the windows and get as much ventilation as you can. You can use any tea or any herbs for the mix. I am thinking this weekend :D.