Pla Pao
A whole salt-crusted fish stuffed with lemongrass and grilled until the skin is crackling and the flesh is silky.
Contains common allergens
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Instructions
- 1
Rinse and pat the fish dry, then stuff the cavity tightly with the bruised lemongrass, kaffir lime leaves, galangal, and pandan to perfume the flesh from the inside.
- 2
In a bowl, mix the coarse salt with the egg white until it resembles wet sand, then pack this mixture firmly all over the outside of the fish to form an even crust.
- 3
Heat a grill to medium (about 375°F) and grill the fish for 12-15 minutes per side, until the salt crust hardens, browns, and the flesh reaches an internal temperature of 145°F.
- 4
Let the fish rest for 5 minutes, then crack and peel away the salt crust, which lifts off the skin and reveals moist, fragrant meat.
- 5
Serve with a Thai seafood dipping sauce of lime, garlic, chili, and fish sauce.
Plan it in Listahan
Add Pla Pao to your week, check it against your household's allergens, and build the shopping list automatically.