Ingredients
4 lb. striped bass, whole, bone in, fins removed and cavity cleaned
1-tablespoon fresh chives
1-tablespoon fresh basil
2 leeks, chopped
2 shallots, minced
2-tablespoons oyster sauce
1 lb. kosher salt
2 egg whites
Instructions
Preheat oven to 400 degrees. Sauté the chives, basil, leeks and shallots. Add the oyster sauce and stuff the fish cavity with the mixture. Place parchment paper on a cookie sheet. Place fish on parchment paper. Mix kosher salt with egg whites. Pat the salt mixture on the top surface of the fish and around the sides. Make sure none of the fish is left exposed. Bake fish for 20 to 30 minutes. Using a thermometer, check that the inner cavity of the fish has reached 160 degrees. To remove salt, use a mallet to break the surface in one or two hits. You don't want to crush the salt all over, as the fish will be salty. Peel off large chunks of solid salt. The fish skin should peel away and the meat separates from the bones very easily.
Serves 4.