Entree: Thailand – Bangkok Street Food – ปลาเผา ➤ pla phao (Whole fish salt-crusted and charcoal-grilled, served with a tangy Thai dipping sauce)

Serving Size: 2

Approximate Time

Prep 15 min

Cook 30 min

Additional 5 min

Total 50 min

Ingredients

- 1 whole snapper or sea bass, approx. 1.5 lb (700 g), scaled and gutted, head on
- 3 cups (450 g) coarse sea salt
- 2 tbsp (30 ml) vegetable oil
- 4 stalks lemongrass, trimmed and bruised
- 4 kaffir lime leaves, torn
- 1 banana leaf (optional, to wrap the fish)
- For the dipping sauce (Nam Jim Seafood):
  - 3 tbsp (45 ml) fish sauce
  - 2 tbsp (30 ml) fresh lime juice
  - 1 tbsp (15 ml) palm sugar or brown sugar
  - 2 cloves (6 g) garlic, crushed
  - 2 Thai bird chilies, finely chopped (adjust to taste)
  - 2 tbsp (6 g) fresh cilantro, chopped
  - 1 tbsp (8 g) roasted rice powder (khao khua), optional for texture and nuttiness
- Lime wedges, for serving

Instructions

1. Rinse the fish and pat dry thoroughly. Make 2–3 diagonal slashes through the skin and flesh on each side to help cook evenly. Stuff the cavity with bruised lemongrass stalks and torn kaffir lime leaves.
2. If using, wrap the fish loosely in a banana leaf, then brush the exterior with vegetable oil to help the salt adhere. Pack the coarse sea salt all over the fish, pressing to form an even crust that covers the skin and seals the cavity; you need a solid layer but not a rock-hard dome.
3. Prepare a charcoal grill for medium-high heat with one area of indirect heat (hot coals off to one side) or preheat a gas grill to medium-high. Place the fish over indirect heat, cover, and grill 15–25 minutes depending on fish size (about 12–15 minutes per side for a 1.5 lb / 700 g fish), until the flesh flakes easily and reaches roughly 135–140°F (57–60°C).
4. While the fish cooks, combine fish sauce, lime juice, palm sugar, crushed garlic, chopped chilies, cilantro, and roasted rice powder in a small bowl. Stir until sugar is dissolved; adjust balance of sweet, sour, and salty to taste.
5. Remove the fish from the grill and let rest 3–5 minutes. Crack and discard the salt crust, peel away the skin and skin remnants, and carefully transfer the flaky flesh to a serving platter.
6. Serve the pla phao with lime wedges and the nam jim seafood dipping sauce alongside for spooning over or dipping pieces of fish.