Salt-roast a fish and keep all the pristine flavor and juiciness. The surface is a tad salty, but nearly all the meat is perfect. Testimonials for this technique go back to ancient Rome.
Garnish each bowl with a shrimp, a drizzle of Pernod if desired, and a piece of fennel frond.
“It’s not an Asian market if it doesn’t have lotus leaves.” Eddie Huang
“It’s not an Asian market if it doesn’t have lotus leaves.”