Epicurious’ 4 Levels series showcases home cooks, advanced cooks and professional chefs preparing the same dish using techniques suited to every skill level. In this episode, former Institute Chef-Instructor Chef Palak Patel, demonstrates how to prepare salt-crusted porgy with grilled corn salad, highlighting professional seafood techniques that home cooks can learn, too.
The lesson begins with cleaning and seasoning a whole porgy before sealing it inside a salt crust for the grill. Along the way, you’ll see how to char sweet corn, quick-pickle red onions and balance bright citrus with warm spices for a layered, restaurant-quality dish.
Inspired by a vacation in Chef Patel took to South India, the recipe pairs grilled fish with charred corn salad and finishes the dish with mustard oil and curry leaves, complementing the aromatic spices baked into the salt crust.
Watch the video to learn the technique, then make the complete recipe below.
Ingredients
- 1 large porgy (approx. 7 pounds)
- 1 box kosher salt
- 8 egg whites
- 1/4 cup black peppercorns
- 1/4 cup coriander seeds
- 1/4 cup fennel seeds
- 2 sprigs fresh curry leaves
- 2 Meyer lemons, sliced
- 2 limes, sliced
- 1 Anaheim pepper, sliced
- Water, as needed
- Kosher salt, as needed
- 1 tablespoon flaxseed oil
Directions
- Using a mortar and pestle, coarsely grind the peppercorns, coriander seeds and fennel seeds.
- Trim the fins and clean the fish. Season the cavity with kosher salt, then fill with the lemon slices, lime slices, Anaheim pepper and curry leaves.
- In an extra-large bowl, combine the kosher salt, egg whites and ground spices. Add water as needed until the mixture resembles wet sand and holds together when squeezed.
- Lightly coat a cast-iron pan with flaxseed oil.
- Spread a layer of the salt mixture on the pan in the shape of the fish. Place the fish on top and completely cover it with the remaining salt mixture, pressing gently to seal.
- Place the pan on the grill and cook until the thickest part of the fish reaches an internal temperature of 140 F.
- Remove from the grill and let rest for 5 minutes.
- Crack open the salt crust with the back of a heavy spoon and carefully brush away the salt.
- Transfer the fish to a serving platter. Drizzle with mustard oil and serve with charred corn salad and fresh lemon.
Mustard Oil
Ingredients
- 1 tablespoon mustard seeds
- 1/4 cup avocado oil
- 1 sprig of curry leaf
Directions
- Heat the avocado oil over medium-high heat until it just begins to smoke.
- Add the mustard seeds and curry leaves.
- Remove from the heat and drizzle over the fish before serving.
Indian Charred Corn Salad
Ingredients
- 10 ears white corn
- 1/2 red onion, thinly sliced
- 1/4 cup cilantro, chopped
- 1 jalapeno, seeded and finely diced
- 4 limes, juiced
- 1 tablespoon cumin powder
- 2 teaspoons dried mango powder
- 1/4 cup maple syrup
- 1/3 cup olive oil
- Kosher salt, to taste
- 1/2 cup red wine vinegar
- Limes wedges, for garnish
Directions
- Combine the red onion and red wine vinegar in a bowl. Set aside to pickle while preparing the remaining ingredients.
- In a separate bowl, whisk together the lime juice, cumin, dried mango powder, maple syrup, olive oil, salt and pepper.
- Shuck the corn and remove any remaining silk.
- Grill the corn over medium-high heat, turning frequently, until the kernels are evenly charred on all sides.
- Stand each ear upright on a cutting board or sheet pan. Using a sharp knife, carefully cut the kernels from the cob.
- Drain the pickled onions and combine with the corn and jalapeño.
- Pour the dressing over the salad and toss to coat evenly. Season with additional salt, if needed.
- Garnish with chopped cilantro and lime wedges before serving.
🐠 Learn professional fish fabrication, seafood cookery and grilling techniques in the Institute of Culinary Education’s Culinary Arts programs.
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