Pla Pao (Thai Salt-Crusted Fish)
This traditional Thai grilled fish features a whole fish coated in a thick salt crust and stuffed with aromatic herbs, then grilled until the flesh is moist and flaky. The salt crust locks in flavor and moisture, resulting in a perfectly cooked fish that is delicious with a spicy dipping sauce.
En original opskrift af Forkin
- Tid i alt
- 40 min.
- Portioner
- 2
- Sværhedsgrad
- Mellem
Allergenoplysninger: kan indeholde fisk og gluten. Kontrollér altid ingrediensernes emballage, hvis du har allergi.
Klargøring
Ingredienser
- 1 stk.tilapia, whole, cleaned, scaled, gutted
- 60 glemongrass, halved lengthwise, lightly bruised
- 4 stk.kaffir lime leaf
- 1 stk.galangal, sliced
- 2 kopsea salt
- 0,25 kopall-purpose flour
- 0,25 kopwater
Udstyr
grill · fish grilling basket (optional) · large bowl
Fremgangsmåde
Trin for trin
- 1
Rinse the fish thoroughly under cold water and pat it completely dry with paper towels.
Ca. 2 min.
Kokkens note: Ensuring the fish is dry helps the salt crust adhere better.
- 2
Stuff the cavity of the fish with the lemongrass, kaffir lime leaves, and galangal.
Ca. 1 min.
- 3
In a large bowl, combine the sea salt and all-purpose flour. Gradually add the water, mixing until you have a thick, paste-like consistency.
Ca. 3 min.
Kokkens note: The mixture should be firm enough to stick to the fish without being too wet.
- 4
Spread a thick, even layer of the salt mixture over the entire surface of the fish, ensuring it is fully covered.
Ca. 3 min.
Kokkens note: Don't be shy with the salt; it forms a protective crust that is discarded after cooking.
- 5
Preheat your grill to medium-high heat (about 200°C or 400°F).
Ca. 10 min.
- 6
Carefully place the salt-crusted fish directly on the hot grill grates. Close the lid.
Ca. 1 min.
Kokkens note: Use a fish grilling basket if you have one to prevent sticking and make flipping easier.
- 7
Grill for 10-12 minutes per side, or until the salt crust is firm and lightly browned, and the fish is cooked through.
Ca. 24 min.
Kokkens note: The internal temperature of the thickest part of the fish should reach 63°C (145°F).
- 8
Remove the fish from the grill and let it rest for a few minutes.
Ca. 1 min.
- 9
Gently crack open the salt crust and peel it away to reveal the tender, cooked fish inside. Discard the crust and the aromatics.
Ca. 1 min.
Kokkens note: The skin will likely come off with the salt crust, leaving you with clean, flaky flesh.
- 10
Serve the fish immediately with sticky rice and a spicy dipping sauce.
Bevar den gode smag
Store any leftover cooked fish in an airtight container in the refrigerator.
Gently reheat in a microwave or oven until just warmed through to avoid drying out the fish.