Salt-Crusted Grilled Fish | Pla Pao | ปลาเผา

This salt-crusted grilled fish recipe results in slightly salty and perfectly tender pieces of fish every time.

📝 Ingredients

• 2 pound whole white fish (such as red snapper or tilapia)
• 2 stalks lemongrass
• 4 kaffir lime leaves
• 1/2 cup coarse sea salt
• 1 Tablespoon lime juice
• 1 Tablespoon fish sauce
• 1 Tablespoon sugar
• 2 Tablespoons water
• 1-2 red Thai peppers
• 1 head butter leaf lettuce
• 6 ounces khanom jeen (or somen noodles)
• Fresh herbs including Thai basil (mint, and/or cilantro)

👨‍🍳 Instructions

1. 1Wash your dressed fish. Cut shallow diagonal lines into the flesh on each side.
2. 2Cut the lemongrass into 3-4" long pieces and then cut each piece in half. Bruise each half with a knife. Tear the lime leaves into halves by removing the middle vein.
3. 3Stuff the cavity of the fish with the bruised lemongrass and torn kaffir lime leaves. Seal the cavity with toothpicks, if needed.
4. 4Completely coat the outside of the fish with sea salt. Grill over low to medium heat until the fish is cooked through but still moist.
5. 5While the fish is grilling, prepare your accompaniments. Make the dipping sauce by mixing all of the sauce ingredients together. Boil the khanom jeen noodles for 3 minutes or according to package instructions. Wash your lettuce and fresh herbs.
6. 6Once the fish is done, peel off the salty outer skin to reveal the moist inner flesh. Serve by placing a piece of fish on top of a lettuce leaf, adding some khanom jeen noodles and fresh herbs. Drizzle a spoonful of the dipping sauce on top, wrap, and enjoy!