Entree: Thailand – Northeastern Isan – ปลาเผา ➤ pla phao (Whole salt-crusted grilled fish stuffed with aromatic herbs)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

- 1 whole fish, about 1.5 lb (680 g), scaled and gutted (tilapia, snapper, or similar)
- 3–4 cups (660–880 g) coarse sea salt
- 2 stalks lemongrass, trimmed and smashed
- 4 kaffir lime leaves, torn
- 3 cloves garlic, smashed
- 1 tsp (5 g) white pepper
- 2 tbsp (30 ml) vegetable oil, for brushing
- 1 large banana leaf, rinsed and softened over heat (optional)
- Lime wedges, for serving
- Fresh cilantro, for garnish

Instructions

1. Prepare the fish by rinsing and patting dry; season inside the cavity with white pepper and stuff with smashed lemongrass, garlic, and torn kaffir lime leaves. If using banana leaf, wrap the fish once in the leaf and secure with kitchen twine or toothpicks; otherwise leave unwrapped. Mound coarse sea salt on a baking sheet, place the fish on it and pack additional salt around and over the fish to form a thick even crust that seals the cavity; alternatively wrap the banana-covered fish and then press the salt crust onto the exterior.
2. Preheat a grill to medium-high or prepare hot charcoal for a clean, steady heat. Brush exposed leaf or fish lightly with oil to prevent sticking, then grill the salt-crusted fish 12–18 minutes per side depending on size, until flesh flakes and an inserted skewer meets little resistance. Transfer to a board, crack and remove the salt crust and banana leaf, discard salt, remove lemongrass and lime leaves from the cavity, garnish with cilantro and lime wedges, and serve immediately.