Where can I get whole fish outside of Thailand?

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.

Do I eat the skin of the salted grilled fish?

No. It is not recommended. The large amount of salt used for seasoning makes the fish's skin very salty.

Can I use fillets instead of whole fish?

No, not for this recipe. Whole fish is needed to keep the moisture, flavors, and texture intact.

What does salted fish taste like?

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.

Pla Pao, Thai Salted Grilled Fish

Name: Pla Pao, Thai Salted Grilled Fish
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Thai
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; 2/3 cup coarse salt; Water. 1-2 tablespoons or as needed to rub salt onto the fish's skin.; 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.; 1 tablespoon fish sauce; 2 tablespoons lime juice; 2 tablespoons water; 1 1/2 tablespoon Sugar. White, brown, or palm sugar will work.; 1 tablespoon garlic, minced; 1/4 cup shallot; 3 sprigs fresh cilantro leaves, chopped small; 1 fresh red or green chili pepper, finely chopped

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

Scale

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
2/3 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 1/2 tablespoon Sugar. White, brown, or palm sugar will work.
1 tablespoon garlic, minced
1/4 cup shallot
3 sprigs fresh cilantro leaves, chopped small
1 fresh red or green chili pepper, finely chopped

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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!

Prep Time: 15 minutes
Cook Time: 20
Category: Fish recipes
Method: grilling
Cuisine: Thai