Pla Pao (Thai Salt-Crusted Fish)

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Steg för steg

1. 1

   Rinse the fish thoroughly under cold water and pat it completely dry with paper towels.

   Cirka 2 min

   Kockens tips: Ensuring the fish is dry helps the salt crust adhere better.

2. 2

   Stuff the cavity of the fish with the lemongrass, kaffir lime leaves, and galangal.

   Cirka 1 min

3. 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.

   Cirka 3 min

   Kockens tips: The mixture should be firm enough to stick to the fish without being too wet.

4. 4

   Spread a thick, even layer of the salt mixture over the entire surface of the fish, ensuring it is fully covered.

   Cirka 3 min

   Kockens tips: Don't be shy with the salt; it forms a protective crust that is discarded after cooking.

5. 5

   Preheat your grill to medium-high heat (about 200°C or 400°F).

   Cirka 10 min

6. 6

   Carefully place the salt-crusted fish directly on the hot grill grates. Close the lid.

   Cirka 1 min

   Kockens tips: Use a fish grilling basket if you have one to prevent sticking and make flipping easier.

7. 7

   Grill for 10-12 minutes per side, or until the salt crust is firm and lightly browned, and the fish is cooked through.

   Cirka 24 min

   Kockens tips: The internal temperature of the thickest part of the fish should reach 63°C (145°F).

8. 8

   Remove the fish from the grill and let it rest for a few minutes.

   Cirka 1 min

9. 9

   Gently crack open the salt crust and peel it away to reveal the tender, cooked fish inside. Discard the crust and the aromatics.

   Cirka 1 min

   Kockens tips: The skin will likely come off with the salt crust, leaving you with clean, flaky flesh.

10. 10

    Serve the fish immediately with sticky rice and a spicy dipping sauce.