This dish uses two Hawaiian sea salts to impart truly unique flavor to steamed fish fillets. Our Coarse Red Hawaiian Sea Salt owes its deep red color and soft, tempered, briny flavor to red Alaea clay, while Black Hawaiian Sea Salt offers robust flavor, stunning black color and a delightful crunch.
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Makes 2 servings
Preheat oven to 325°F.
Line small oven-safe dish or skillet with sliced leeks. Place fish fillets on top of leeks, and pour coconut milk over fish. Top with lime slices, grated ginger and Coarse Red Hawaiian Sea Salt.
Cover pan with aluminum foil, transfer to oven and bake for 15 minutes. Remove pan and check to see if fish separates easily when touched with fork. If fish does not flake, bake another 5 to 8 minutes.
Remove fish from oven. Remove limes and everything on top of fish. Serve fish with sliced green onions and sprinkled with Black Hawaiian Sea Salt.