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.
An original recipe by Forkin
- Total time
- 40 min
- Serves
- 2
- Difficulty
- Medium
Allergen information: may contain fish and gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
- 1 pcstilapia, whole, cleaned, scaled, gutted
- 60 glemongrass, halved lengthwise, lightly bruised
- 4 pcskaffir lime leaf
- 1 pcsgalangal, sliced
- 2 cupsea salt
- 0.25 cupall-purpose flour
- 0.25 cupwater
Equipment
grill · fish grilling basket (optional) · large bowl
The method
Step by step
- 1
Rinse the fish thoroughly under cold water and pat it completely dry with paper towels.
About 2 min
Cook’s 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.
About 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.
About 3 min
Cook’s 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.
About 3 min
Cook’s 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).
About 10 min
- 6
Carefully place the salt-crusted fish directly on the hot grill grates. Close the lid.
About 1 min
Cook’s 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.
About 24 min
Cook’s 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.
About 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.
About 1 min
Cook’s 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.
Keep it good
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.