If you do not want to go to the expense of buying a fish kettle that will be used only rarely, you can hire fish kettles from some catering suppliers and large hotels for a special occasion. It is also possible to use a baking dish instead. Alternatively, you can bake the fish on a large baking tray in the oven. Preheat the oven to 160C. Brush a large piece of strong foil with oil or melted butter and put it on a baking tray. Put the gutted and cleaned fish in the center (if it is too big the head and tail can be cut off), season it inside with salt, pepper, slices of lemon or herbs if you want to, and wrap it loosely in the foil, folding over the edges to seal the parcel.
If the salmon is to be served hot, cook it for 30 minutes per kg. Remove the fish from the oven and leave it to set, still wrapped in the foil, for 5 minutes. If the fish is to be served cold, cook it for 20 minutes per kg, then remove it from the oven. Keep the fish wrapped in the foil until it has cooled down completely.
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Asian Cooking **
