Imagine a culinary journey that transforms a simple whole fish into a spectacular Thai delicacy that will make your taste buds dance with excitement! Pla Pao, or Thai Salt Crust Grilled Fish, is not just a recipe—it's an ancient cooking technique that locks in incredible flavors and creates a show-stopping dish that will impress even the most discerning food lovers. This method of grilling encases your fish in a magical salt crust, creating a steamy, aromatic masterpiece that promises to elevate your home cooking from ordinary to extraordinary.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 whole fish (e.g., snapper or sea bass)
- 2 cups coarse sea salt
- 2 tablespoons lemongrass, chopped
- 2 tablespoons kaffir lime leaves, torn
- 1 tablespoon peppercorns
- Fresh lime wedges for serving
Instructions
- Begin by preparing your fish. Rinse the whole fish under cold water and pat it dry with paper towels. Make sure to remove any scales and innards if not already done.
- In a small bowl, combine the chopped lemongrass, torn kaffir lime leaves, and peppercorns. This mixture will be used to stuff the fish for added flavor.
- Using a sharp knife, make a few shallow diagonal cuts on both sides of the fish. This will help the flavors penetrate the flesh during cooking.
- Stuff the cavity of the fish with the lemongrass, kaffir lime leaves, and peppercorns. Ensure that the stuffing is evenly distributed inside the fish.
- In a large bowl, combine the coarse sea salt with enough water to make a wet sand-like consistency. The salt should be damp but not overly wet.
- Preheat your grill to medium-high heat. If using a charcoal grill, let the coals burn down until they are covered with white ash.
- On a large piece of aluminum foil or a grill-safe tray, spread a layer of the damp salt mixture to create a base for the fish. The layer should be thick enough to support the fish without it touching the grill.
- Place the stuffed fish on top of the salt layer. Cover the fish completely with the remaining salt mixture, pressing it down gently to form a solid crust. Make sure the fish is entirely encased in salt.
- Carefully transfer the salt-crusted fish onto the preheated grill. Close the lid and grill for about 30 minutes. The salt crust will harden and create a seal that helps steam the fish, keeping it moist and flavorful.
- After 30 minutes, carefully remove the fish from the grill. Use a spatula or tongs to lift the salt crust off the fish. Be cautious as the salt will be very hot.
- Once the salt crust is removed, gently peel off the skin of the fish if desired, and use a fork to flake the tender fish meat from the bones.
- Serve the grilled fish with fresh lime wedges on the side for squeezing over the top. Enjoy your delicious Thai Salt Crust Grilled Fish, or Pla Pao!
Tips
- Choose the Right Fish: Select a fresh, whole fish like snapper or sea bass with firm, white flesh for the best results.
- Salt Consistency is Key: When mixing your salt crust, aim for a wet sand-like texture—damp enough to hold together but not dripping wet.
- Even Salt Coverage: Completely encase the fish in salt, ensuring no parts are exposed to prevent uneven cooking.
- Temperature Control: Maintain a medium-high grill heat to ensure proper cooking without burning the salt crust.
- Timing Matters: Stick to the 30-minute cooking time for a perfectly steamed and flavorful fish.
- Careful Crust Removal: Use heat-resistant gloves or tools when removing the hot salt crust to avoid burns.
- Serving Suggestion: Always serve with fresh lime wedges to add a bright, acidic contrast to the rich, tender fish.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
