Pla Pao
Whole fish baked in a salt crust with aromatic Thai herbs and spices until tender and flaky. A stunning centerpiece with crispy skin and perfectly seasoned meat inside.
- Total time
- 35 min
- Servings
- 2
- Calories
- 285
- Protein
- 38g
Ingredients
- 1 fish (1.2-1.5 kg) whole sea bass or sea bream, cleaned and scaled
- 3 cups sea salt
- 4 count egg whites
- ½ cup fresh coriander, roughly chopped
- ½ cup fresh Thai basil, roughly chopped
- 4 slices galangal slices
- 4 leaves kaffir lime leaves
- 2 whole red chilies
- 3 count garlic cloves, crushed
- 2 tablespoons lime juice
- 1 whole (cut fresh) lime wedges
- ¼ cup Thai sweet chili sauce
- 4 sprigs fresh Thai basil sprigs
Instructions
- 1
Preheat oven to 400°F (200°C). Pat the cleaned fish dry inside and out with paper towels.
- 2
Stuff the fish cavity with half the coriander, Thai basil, galangal slices, kaffir lime leaves, red chilies, garlic cloves, and lime juice.
- 3
In a large bowl, combine sea salt with egg whites and 2 tablespoons water, mixing until the texture resembles wet sand and holds together.
- 4
Spread a layer of salt mixture (about 0.5 inch thick) on a lined baking sheet.
- 5
Place the stuffed fish on the salt bed, then cover completely with remaining salt mixture, packing gently to seal and encase the fish.
- 6
Bake for 25-28 minutes, until the salt crust is golden and hardened. A 1.3 kg fish needs approximately 20 minutes per kg.
- 7
Remove from oven and let rest for 2 minutes. Crack open the salt crust with a knife handle and carefully peel away the hardened salt.
- 8
Gently lift the fish onto a serving platter. Remove skin if desired and garnish with remaining fresh herbs, lime wedges, and serve with chili sauce.
Tools you’ll need
- 9x13-inch baking sheet
- parchment paper
- large mixing bowl
- paper towels
- kitchen knife
- fish spatula
- oven thermometer
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