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.
Forkin eredeti receptje
- Teljes idő
- 40 p
- Adag
- 2
- Nehézség
- Közepes
Allergéninformáció: a következőket tartalmazhatja: hal és glutén. Allergia esetén mindig ellenőrizd a hozzávalók csomagolását.
Előkészítés
Hozzávalók
- 1 dbtilapia, whole, cleaned, scaled, gutted
- 60 glemongrass, halved lengthwise, lightly bruised
- 4 dbkaffir lime leaf
- 1 dbgalangal, sliced
- 2 csészesea salt
- 0,25 csészeall-purpose flour
- 0,25 csészewater
Eszközök
grill · fish grilling basket (optional) · large bowl
Elkészítés
Lépésről lépésre
- 1
Rinse the fish thoroughly under cold water and pat it completely dry with paper towels.
Körülbelül 2 p
A szakács megjegyzése: 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.
Körülbelül 1 p
- 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.
Körülbelül 3 p
A szakács megjegyzése: 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.
Körülbelül 3 p
A szakács megjegyzése: 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).
Körülbelül 10 p
- 6
Carefully place the salt-crusted fish directly on the hot grill grates. Close the lid.
Körülbelül 1 p
A szakács megjegyzése: 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.
Körülbelül 24 p
A szakács megjegyzése: 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.
Körülbelül 1 p
- 9
Gently crack open the salt crust and peel it away to reveal the tender, cooked fish inside. Discard the crust and the aromatics.
Körülbelül 1 p
A szakács megjegyzése: 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.
Őrizd meg frissen
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.