Had to take an impromptu video of this awesome salt baked fish from Alati Greek restaurant! You can find this dish in many of the Mediterranean countries.

A whole fish is packed in a unique blend of coarse sea salt, forming a dome from which only the tail protrudes. While being baked in a brick oven, the dome becomes a hard crust.

When served, the dome is dramatically cracked open to reveal a fish cooked to exquisitely seasoned perfection. Magically, though encased in salt, the fish is only very sparingly impregnated with the salt bite, getting most of its flavor from the olive oil, herbs, and the fish itself.

Although, the technique can be used to prepare a variety of available fish, traditionally the dish is made using lavraki (a type of black sea bass indigenous to the Greek coast). The effect of the salt dome’s special “kilning” process on this particular fish yields a tender, aromatic, and subtly smoky experience.

At Alati, you can opt for sustainable seabass, sea bream or red porgy and — once it’s baked with rock salt — the flesh of the fish has this wonderful mix of mildly salted fresh fish flavour, and a texture that is moist and delicate.

The seasonings it is served with is equally interesting: unprocessed kythira salt (with beneficial minerals), ladolemono (an emulsion of olive oil, lemon juice, salt, pepper and oregano) and a very intriguing olive oil dip that has lemon rind and thyme.

Alati Divine Greek Cuisine  
Address: 73 Amoy St, Singapore 069892
Phone: 6221 6124
Hours: Mon - Fri: 12:00 - 14:30
Mon - Sat: 18:00 - 00:00
Closed: Sun & PH

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