Salt Baked Three Delights Jiu Yin Sam Sin Sea Palace Restaurant Recipes

SALT-BAKED THREE DELIGHTS (JIU YIN SAM SIN) (SEA PALACE RESTAURANT)

Steps:

• Mix salt and five-spice powder. Heat dry wok over high heat for 45 seconds. Add salt mixture and stir thoroughly until you smell the spices, about 1 minute. Remove from wok and reserve.
• Wash scallops and drain. Place them in a bowl and add baking soda. Mix well to coat and refrigerate for 2 hours.
• Wash shrimp thoroughly, remove feelers and cut shell along vein. Devein but leave shells on. Reserve.
• Cross-cut squid meat, but do not cut it through. Then cut into 2-inch pieces. Reserve.
• Add water to wok and bring to a boil. Blanch scallops for 1 minute, then remove. Blanch shrimp for 1 minute, then remove. Blanch squid for 2 minutes, then remove.
• Marinate scallops, shrimp and squid, each in a separate bowl, and reserve.
• Place cornstarch in a large plate. Toss scallops until lightly coated. Repeat with shrimp and squid.
• Heat wok over high heat. Add peanut oil and heat to 325 degrees. Place scallops in a strainer and lower into oil for 1 minute. Remove, drain and reserve. Bring oil back to 325 degrees and repeat process with shrimp for 1 minute. Remove, drain and reserve. Bring oil back to 325 degrees again and repeat process with squid for 2 minutes. Remove, drain and reserve.
• Drain wok. Heat over high heat. Add hot pepper slices and stir. Add all seafood. Then turn off heat, add 3/4 teaspoon of the five-spice salt and stir together quickly until it is well mixed. Remove from wok and serve immediately.

CRISPY ROSEMARY SEA SALT FLATBREAD CRACKERS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicon mat or parchment paper.
• Place flour, salt, sugar, and grated cheese in a mixing bowl. Stir together until well mixed. Add rosemary; drizzle with olive oil and add water. Mix with a fork until mixture comes together in a fairly sticky dough and pulls away from the sides of the bowl, 3 to 5 minutes.
• Transfer dough onto floured surface and add flour as you knead the dough. Knead until it no longer sticks to work surface, 4 to 5 minutes. Divide dough in half.
• Dust work surface with flour. Roll out dough to 1/8-inch thickness or less. Brush or mist surface of dough very lightly with water. Sprinkle with coarse sea salt. Prick the entire surface of dough with the tines of a fork to prevent crackers from puffing too much when baking.
• Cut each rolled out half into about 30 pieces with a pizza wheel. You can cut them out in squares, rectangles, or triangles--your choice. Transfer onto prepared baking sheet with a bench scraper or your floured fingers (dough will be very sticky).
• Bake in preheated oven until perfectly browned and crunchy, 10 to 15 minutes, depending on the thickness.

WHOLE SALT BAKED SALMON

Steps:

• Heat oven to 450 degrees. Season cavity of salmon with Maldon salt and pepper. Fill the cavity with the fennel leaves and stalks.
• Fill the bottom of a large roasting or baking pan with a 1/2-inch layer of salt. Place the fish on its side, on top of the salt. Pile the remaining sea salt over the fish, completely covering it by at least 1/2 inch all over. If the head and tail protrude from the pan, place a double layer of heavy-duty aluminum under tail and head to prevent salt from falling into your oven. Sprinkle 2 tablespoons water over the surface of the salt.
• Transfer roasting pan to oven, and bake salmon until cooked through, 45 to 60 minutes. To test if the fish is cooked, poke a metal skewer or kitchen fork through the salt and into the fish where the fish is the thickest. Pull the skewer out: If the skewer is warm to the touch, then the salmon is cooked. Transfer pan to a wire rack, and let rest until cool enough to handle.
• Using your fingers, break off the salt crust from the top of the fish; the skin should have stuck to the salt and should peel away as you do this. If the skin does not pull away when you remove the salt, use a paring knife to gently lift the skin away from the fillet. Carefully lift the entire fish out of the pan. Peel away any remaining skin and salt stuck to the underside; place the fish on a cutting board.
• Cut the fillets off the bones, and serve at room temperature, garnished with Salsa Verde.

SALT DOUGH

Steps:

• Mix flour and salt together in a bowl. Slowly mix water, a few tablespoons at a time, into flour mixture until dough is smooth and easy to handle. Knead dough for 10 minutes and let rest for 20 minutes.
• Preheat oven to 250 degrees F (120 degrees C).
• Form dough into desired shapes and arrange on a baking sheet.
• Bake in the preheated oven until dry and hard, about 2 hours. Allow to cool completely.