Pla Pao (Thai Salt-Crusted Grilled Fish)

🧂 Ingredients

• 1 about 1-1.5 kg (2-3 lbs) Whole fish(Choose a firm white fish like tilapia, snapper, sea bass, or branzino. Ensure it's scaled and gutted, with gills removed.)
• 2 kg (approx. 4.4 lbs) Coarse sea salt(You'll need enough to form a thick crust. Kosher salt can be substituted if sea salt is unavailable.)
• 3-4 Lemongrass stalks(Trim off the tough outer layers and the very top. Bruise them lightly by hitting with the back of a knife to release their aroma.)
• 5-7 Kaffir lime leaves(Rinse and gently tear them to enhance their fragrance.)
• 3 slices Galangal(About 1 cm (0.4 inch) thick slices. If galangal is unavailable, ginger can be used as a substitute, though the flavor will be different.)
• approx. 1 cup (240 ml) Water(To moisten the salt for the crust.)
• for serving Seafood dipping sauce(Such as a spicy lime and chili sauce (Nam Jim Seafood) or a sweet chili sauce.)

👨‍🍳 Instructions

1. 1

   Prepare the aromatics: Trim the tough outer layers and the very top of the lemongrass stalks. Lightly bruise them by hitting them with the back of a knife to release their fragrant oils. Rinse the kaffir lime leaves and gently tear them. Slice the galangal. Make a few shallow scores on both sides of the fish with a sharp knife; this helps the heat penetrate and allows the aromatics to infuse.

   ⏱️ 5 minutes
2. 2

   Stuff the fish: Generously stuff the cavity of the fish with the bruised lemongrass, torn kaffir lime leaves, and galangal slices. Ensure the cavity is well-filled for maximum flavor infusion.

   ⏱️ 5 minutes
3. 3

   Prepare the salt crust: In a large bowl, combine the coarse sea salt with approximately 1 cup of water. Mix until the salt is damp and clumps together when squeezed, resembling wet sand. You may need slightly more or less water depending on the salt's coarseness.

   ⏱️ 5 minutes
4. 4

   Encase the fish: Spread about one-third of the salt mixture on a large heatproof platter or baking sheet, creating a bed for the fish. Place the stuffed fish on top of the salt bed. Cover the entire fish with the remaining salt mixture, pressing firmly to create a thick, even crust (at least 1-2 cm or 0.5-1 inch thick). Ensure the fish is completely sealed, with no gaps.

   ⏱️ 10 minutes
5. 5

   Prepare the grill: Set up your charcoal grill for direct heat. Aim for a medium-high heat, around 200-220°C (400-425°F). If using a gas grill, preheat to the same temperature.

6. 6

   Grill the fish: Carefully place the salt-crusted fish directly onto the grill grates. Grill for approximately 15-20 minutes per side. The salt crust will turn golden brown and may start to crack slightly when the fish is cooked through. You can also carefully lift a corner of the crust to check the fish's doneness; the flesh should be opaque and flake easily with a fork.

   ⏱️ 30-40 minutes
7. 7

   Rest and serve: Once cooked, carefully remove the fish from the grill using a spatula and tongs. Let it rest for about 5 minutes. To serve, use the back of a cleaver or a mallet to crack the salt crust dramatically at the table. Carefully lift away the broken crust pieces, revealing the perfectly cooked fish. Discard the aromatics from the cavity. Serve immediately with your favorite seafood dipping sauce.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓The salt crust acts as an oven, steaming the fish in its own juices and aromatics, ensuring it remains incredibly moist and tender.
• ✓For an impressive presentation, crack the salt crust at the table with a flourish.
• ✓Ensure the salt crust is thick and completely seals the fish to prevent it from drying out.
• ✓If grilling over charcoal is not possible, the fish can be baked in a preheated oven at 200°C (400°F) for 35-45 minutes, or until cooked through.

🔄 Variations

• Experiment with different whole fish varieties.
• Add other aromatics like Thai basil or chili to the fish cavity.
• For a spicier kick, add sliced chilies inside the fish.

🥗 Nutrition

Per serving