|Cream Sauce||Baked Fish|
Heat up a small pan on low heat and pour in the cooking oil.
Fry the chopped white onion till it softens and deglaze with the white wine.
Pour in the whip cream and bring to a simmer. Add in salt and pepper to taste.
Preheat the oven to 200 ̊C in fan-heat mode.
Add egg white to the rough salt to make a paste.
In a bowl, mix brown sugar, lime juice, fish sauce, soy sauce and oyster sauce. Adjust the dressing to taste before setting it aside.
* Chef’s tip: You can also use green or red chilli according to your taste preferences. For extra tanginess, zest the skin of one lime and add into the mix.
Line the tray with a piece of aluminium foil and pour some salt mixture onto the foil.
Place fish on the salt mixture and cover it completely with the salt. Bake for 40 minutes.
Cut away the salt crust and remove skin of fish.
Avoid touching the salt crust and scrap the meat of fish with spoon.
Serve with sauce and lemon wedge.
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