Plah Pao: Thai Salt-Crusted Grilled Fish

A whole sea bass protected by a thick salt crust, grilled over charcoal. The flesh remains perfectly moist, infused with lemongrass and galangal aromas. The skin peels away in one piece, revealing white, smoky flesh.

• Prep time: 20 min
• Cook time: 30 min
• Difficulty: Medium
• Calories: 337
• Protein: 51 g
• Carbs: 26 g
• Fat: 5 g

Ingredients

• 2 piece European sea bass ( whole, not descaled, gutted )
• 800 g Gray sea salt ( for the crust )
• 60 g Wheat flour ( binder for the salt )
• 4 piece lemongrass ( crushed )
• 30 g galangal ( thickly sliced )
• 6 piece kaffir lime leaves ( whole )
• 4 piece Garlic ( peeled cloves )
• 4 piece Thai chili ( chopped )
• 80 ml Lime juice ( fresh )
• 40 ml fish sauce
• 30 g palm sugar ( grated )
• 20 g Fresh cilantro optional ( chopped )

Instructions

1. Aromatic preparation

   Crush the lemongrass and galangal with the flat of a knife to release essential oils. Stuff the fish cavity with these herbs and kaffir lime leaves. The fish must not be descaled.

2. Making the salt mortar

   Mix the grey sea salt with the flour. Gradually add a drizzle of water until you reach a wet sand texture that holds together when squeezed in your hand.

3. Coating

   Apply a thick layer of salt over the entire body of the fish, from head to tail. Press firmly so the crust adheres well to the damp skin.

4. Grilling

   Place on a grill over medium heat. Cook without touching until the crust is hard and brown. Flip carefully. The flesh is cooked when it is pearly and flakes away from the central bone.

5. Dipping sauce

   Pound the garlic and Thai chilies. Mix with lime juice, fish sauce, and palm sugar. The balance should be sharp between acidic, salty, and spicy.

Chef's tips

• Never descale the fish. The scales act as a heat shield and prevent the salt from penetrating the flesh.
• If you don't have a grill, use the oven at 220°C, though you will lose the characteristic smoky flavor.

Storage

Eat immediately after cooking. Once the crust is broken, the fish cools quickly and loses its texture.