Step 1

Place the bream on a clean surface and stuff with the aromatics, equally in the cavities. Use Kaffir lime leaves if you have them but sliced limes will work almost as well.

Step 2

Pour the salt into a bowl and mix it with the flour and just a tablespoon or two of water until it is slightly moist to the touch.

Step 3

Start rubbing the salt all over the fish, pressing down slightly to help it stick. Flip the fish over and do the same on the other side.

Step 4

Set up your barbecue for direct heat cooking. It is essential that your coals not be too hot. Grilling fish over hot direct heat would normally only take about 8–10 minutes. You want to slow this down so that the fish cooks slowly.

Step 5

Do not turn the fish for 15 minutes. Flip and cook for another 15 minutes. Then turn often until cooked through.

Step 6

The cooking process over the low heat should take about 40 minutes so adjust the heat accordingly.

Step 7

After about 40 minutes, your bream should be cooked through and browned slightly in a few places but not char grilled. You should still be able to see the white salt crust.

Step 8

To serve, place the fish on a warm platter. Peel the skin off the fish. Sometimes I use scissors or a sharp knife to help remove the skin. Cut into the meat and dip away!