Pla Pao, or Thai salted grilled fish, is a tasty Thai street food with salted, smoky, and flavorful fish. Its crunchy salt crust and juicy inside make it perfect for fish lovers. The ingredients are simple, and you can easily mix in your favorite herbs for a personal touch!
The perfect sauce for Thai salted fish is the zesty Thai green seafood sauce, bursting with bold flavors and a kick of spice. To round out your meal, enjoy it with Som Tum (green papaya salad), sticky rice, purple sticky rice, or jasmine rice—classic street food staples in Thailand!
Jump to:
- What is Pla Pao, Thai Salted Fish?
- Pla Pao from the Pond in Thailand
- Pla Pao in Thailand
- Types of Fish to Use
- Pla Pao in Thailand
- Ingredients for Pla Pao, Thai Salted Fish
- The Sauce for Pla Pao
- Pla Pao in Thailand
- Other Thai Sauces to use with Pla Pao
- How to Make Pla Pao, Thai Salted Fish
- How to Eat and Serve Pla Pao
- A Few Key Tips
- Storage
- Other Thai Fish Recipes from Simply Suwanee
- Frequently Asked Questions
- Pla Pao, Thai Salted Grilled Fish
- Pairing
What is Pla Pao, Thai Salted Fish?
Pla Pao is a popular Thai street food that features whole fish, typically sea bass or tilapia, coated in a thick layer of salt and grilled to perfection. The salt crust seasons the fish and locks in moisture, making for a juicy, flavorful fish.
Stuffed with aromatic herbs like lemongrass and kaffir lime leaves, Pla Pao is served with a spicy dipping sauce that enhances its savory profile. This dish exemplifies the simplicity and bold flavors of Thai cuisine.
Pla Pao from the Pond in Thailand
During Song Kran last year, Thai New Year, my family gathered yearly to catch fresh fish from our pond.
The men set up a simple grill with cement blocks, wood, and branches while they prepare the fish right there, stuffing it with fragrant herbs from the pond's edge. They closely watch it as it grills to perfection over smoky charcoal.
Meanwhile, the women whip up delicious dipping sauces, a colorful veggie platter, and spicy Som Tum. All are served with fragrant jasmine rice. We enjoy this feast together under the shade of eucalyptus trees, embracing the warm Thai sun!
Pla Pao in Thailand
If you wander through Thailand's bustling markets, you can't miss the street vendors whipping up one of my favorite things: Pla Pao! This delightful Thai food features whole tilapia stuffed with aromatic herbs and perfectly grilled.
The grilling process is a sight to behold! Each piece of fish is generously coated in a salt mixture, sizzling over hot coals, and enveloped in rich charcoal smoke, creating mouthwatering aromas.
The anticipation of enjoying your Pla Pao while the embers crackle is all part of the fun. It’s a simple yet flavorful dish that truly captures the essence of Thai street food culture!
Types of Fish to Use
When making Pla Pao, you want to choose fish that can withstand grilling without falling apart. Common choices include:
- Sea Bass: Its firm flesh holds up well on the grill.
- Tilapia: Widely available and affordable.
- Red Snapper: Offers a slightly sweeter taste.
- Sea Bream: Known for its delicate flavor.
Pla Pao in Thailand
If you wander through Thailand's bustling markets, you can't miss the street vendors whipping up one of my favorite things: Pla Pao! This delightful Thai food features whole tilapia stuffed with aromatic herbs and perfectly grilled.
The grilling process is a sight to behold! Each piece of fish is generously coated in a salt mixture, sizzling over hot coals, and enveloped in rich charcoal smoke, creating mouthwatering aromas. The anticipation of enjoying your Pla Pao while the embers crackle is all part of the fun. It’s a simple yet flavorful dish that truly captures the essence of Thai street food culture!
Ingredients for Pla Pao, Thai Salted Fish
- Whole fish (sea bass, tilapia, or red snapper)
- Lemongrass stalks smashed to release flavors
- Cilantro roots or 1 oz cilantro stems, smashed to release flavors
- Coarse salt is best for this recipe.
- Optional: Water. 1-2 tablespoons or as needed to rub salt onto the fish's skin.
Additional Herbs to Stuff the Fish
Customize as needed!
- 2 Galangal slices, roughly smashed.
- 3-4 kaffir lime leaves. Add a small handful of kaffir lime leaves for extra herbaceous flavors.
- 2-3 stalks of green onions, smashed lightly to release flavors
- 2-10 Thai bird chilies, as needed for spice level.
The Sauce for Pla Pao
The green seafood sauce is the most common sauce with Pla Pao. This sauce version is very similar, but I opted for more herbs. Try both and see what best suits your taste buds.
- 1 tablespoon fish sauce
- 2 tablespoons lime juice
- 2 tablespoons water
- 1 ½ tablespoon Sugar. White, brown, or palm sugar will work.
- 1 tablespoon garlic, minced
- ¼ cup shallot
- 3 sprigs fresh cilantro leaves, chopped small
- 1 fresh red or green chili pepper, finely chopped
Pla Pao in Thailand
If you wander through Thailand's bustling markets, you can't miss the street vendors whipping up one of my favorite things: Pla Pao! This delightful Thai food features whole tilapia stuffed with aromatic herbs and perfectly grilled.
The grilling process is a sight to behold! Each piece of fish is generously coated in a salt mixture, sizzling over hot coals, and enveloped in rich charcoal smoke, creating mouthwatering aromas. The anticipation of enjoying your Pla Pao while the embers crackle is all part of the fun. It’s a simple yet flavorful dish that truly captures the essence of Thai street food culture!
Other Thai Sauces to use with Pla Pao
These sauces are all excellent choices for your grilled fish. Nam Jim Jeow, Jeow Som, Tamarind sauce, Prik Nam Pla, 3-minute chili flakes dipping sauce
How to Make Pla Pao, Thai Salted Fish
1. Prepare the fish. Clean the fish thoroughly. Remove the scales, but leave the gills and skin on to help seal the moisture. Next, slice the belly with a sharp knife, remove the insides, rinse it all out, and then pat it dry with a paper towel. You're all set!
2. Stuff the fish. Insert lemongrass stalks, cilantro roots, and any of your favorite herbs into the belly of the fish. This infuses the fish with aromatic flavors.
3. Coat with salt. Rub the fish lightly with water to help the salt stick. Then, coat it evenly with coarse salt. The salt will form a crust from the coarse paste during grilling.
4. Grill the fish. Place the fish on a grill over medium-low heat. Grill for about 10-12 minutes on each side or until the flesh is cooked through and the skin is crispy.
5. Prepare the dipping sauce. Chop all the herbs into small pieces. Mix fish sauce, lime juice, and the other ingredients in a small bowl. Adjust to taste. This spicy, tangy sauce is perfect for dipping the grilled fish.
How to Eat and Serve Pla Pao
- Pla Pao is best served hot off the grill. Present the whole fish on a serving plate with a small bowl of sauce and generous fresh vegetables. Peel away the salt crust at the top of the fish to reveal the tender fish inside. Both sides of the fish are used; one is done with one side, the other is flipped over to the other, and the other is dug similarly.
- While feasting on the fish, leave the stuffed herbs untouched, but use a fork to pick around the side of the fish you are working on. Be careful of the bones.
- Grab some lettuce leaves, tear off a chunk of the fish's flesh, wrap it up, slather on some sauce, and enjoy that fresh, crunchy goodness!
- Cooked vermicelli noodles, especially with Pla Pao at Thai restaurants, often come on the side. These are the same noodles found in Khanom Jeen namya. Toss them into your lettuce wrap for a heartier bite!
A Few Key Tips
- Eating Pla Pao is all about getting your hands a bit messy—just like a true local in Thailand!
- A charcoal grill is the best choice for this classic street food, but a regular grill will do just fine if you don't have one. Just remember to grill your fish low and slow for the best results.
- Cooking time can vary based on the size of the fish. Smaller fish typically need about 5-6 minutes per side, while larger ones, like mine, may take around 10 minutes on low heat.
- If possible, use fresh fish. Fresh fish offers the most flavor and texture. If fresh isn’t an option, fully thaw frozen fish before cooking.
- Watch the heat. Keep your grill low to medium heat to ensure even cooking without burning.
- Let it rest. After grilling, rest the fish for a few minutes to settle those delicious juices. Dig in and enjoy!
Storage
Leftover Pla Pao can be stored in an airtight container in the refrigerator for up to one meal daily. To retain its texture and flavor, reheat gently in the microwave.
Other Thai Fish Recipes from Simply Suwanee
- THAI SPICY CATFISH STIR-FRIED WITH RED CURRY PASTE
- EASY THAI RED CURRY FISH RECIPE WITH COD
- THAI SOUR CURRY SOUP WITH FISH AND SHRIMP (KAENG SOM)
- THAI JUNGLE CURRY RECIPE WITH FISH (GAENG PA)
- THAI FISH CAKES TOD MUN PLA
Frequently Asked Questions
Whole fish can be found in most Asian markets. In smaller markets, you'll usually be able to find whole fish in the freezer. Be sure to ask if you can't find them.
No. It is not recommended. The large amount of salt used for seasoning makes the fish's skin very salty.
No, not for this recipe. Whole fish is needed to keep the moisture, flavors, and texture intact.
Pla Pao has a savory, slightly smoky flavor with a hint of citrus from the lemongrass and lime leaves. The salt crust adds a crispy texture, while the dipping sauce provides a spicy, tangy contrast.
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Pla Pao, Thai Salted Grilled Fish
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Low Calorie
Description
Pla Pao, or Thai salted grilled fish, is a tasty Thai street food with salted, smoky, and flavorful fish. Its crunchy salt crust and juicy inside make it perfect for fish lovers. The ingredients are simple, and you can easily mix in your favorite herbs for a personal touch!
Ingredients
- 1 whole fish (sea bass, tilapia, or red snapper)
- 2-3 lemongrass stalks, smashed to release flavors
- 3-4 Cilantro roots or 1 oz cilantro stems, smashed to release flavors
- ⅔ cup coarse salt
- Water. 1-2 tablespoons or as needed to rub salt onto the fish's skin.
Additional herbs to customize as needed
- 2 quarter-sized galangal slices, roughly smashed.
- 3-4 kaffir lime leaves. Add a small handful of kaffir lime leaves for extra herbaceous flavors.
- 2-3 stalks of green onions, smashed lightly to release flavors
- 2-10 Thai bird chilies, as needed for spice level.
The Sauce for Pla Pao
The green seafood sauce is the most common sauce with Pla Pao. This sauce version is very similar, but I opted for a bit more herbs. Try both and see what fits your taste buds best.
- 1 tablespoon fish sauce
- 2 tablespoons lime juice
- 2 tablespoons water
- 1 ½ tablespoon Sugar. White, brown, or palm sugar will work.
- 1 tablespoon garlic, minced
- ¼ cup shallot
- 3 sprigs fresh cilantro leaves, chopped small
- 1 fresh red or green chili pepper, finely chopped
Instructions
1. Prepare the fish. Clean the fish thoroughly. Remove the scales, but leave the gills and skin on to help seal the moisture. Next, slice the belly with a sharp knife, remove the insides, rinse it all out, and then pat it dry with a paper towel. You're all set!
2. Stuff the fish. Insert lemongrass stalks, cilantro roots, and any of your favorite herbs into the belly of the fish. This infuses the fish with aromatic flavors.
3. Coat with salt. Rub the fish lightly with water to help the salt stick. Then, coat it evenly with coarse salt. The salt will form a crust from the coarse paste during grilling.
4. Grill the fish. Place the fish on a grill over medium-low heat. Grill for about 10-12 minutes on each side or until the flesh is cooked through and the skin is crispy.
5. Prepare the dipping sauce. Chop all the herbs into small pieces. Mix fish sauce, lime juice, and the other ingredients in a small bowl. Adjust to taste. This spicy, tangy sauce is perfect for dipping the grilled fish.
Notes
- Eating Pla Pao is all about getting your hands a bit messy—just like a true local in Thailand!
- A charcoal grill is the best choice for this classic street food, but a regular grill will do just fine if you don't have one. Just remember to grill your fish low and slow for the best results.
- Cooking time can vary based on the size of the fish. Smaller fish typically need about 5-6 minutes per side, while larger ones, like mine, may take around 10 minutes on low heat.
- If possible, use fresh fish. Fresh fish offers the most flavor and texture. If fresh isn’t an option, fully thaw frozen fish before cooking.
- Watch the heat. Keep your grill low to medium heat to ensure even cooking without burning.
- Let it rest. After grilling, rest the fish for a few minutes to settle those delicious juices. Dig in and enjoy!
** Thank you so much for visiting my blog! This is truly a passion for me. If you have enjoyed these recipes and appreciate the hard work I put into them, I would love it if you would share them with your friends! Your recommendation is the highest review I could hope for, and I’d appreciate it! **
Pairing
These are my favorite dishes to serve with Thai salted fish.
Suwanee says
Thank you so much for your kind words, Alice!
Alice Koh says
This is one of the easiest recipes to follow and yields the most flavorful result. Your photos are so attractive and make everything looks so appetizing. I thoroughly enjoyed reading about how these fishes are prepared in Thailand.
Juha says
Very interesting 🙂
Jung says
Wow Amazing recipes. I love it. Thanks