Ingredients

  • Serves 4 people
  • 1kg-1.5kg snapper 

    1 cup salt

    1 stalk lemongrass, bruised

    ½ bunch dill

    4 kaffir lime leaves

     

  • For the dipping sauce:

    2 limes, juiced

    5 tbsp fish sauce

    6 green scud chilies

    1 bunch coriander, cleaned chopped

    3 tbsp palm sugar, crushed

    4 cloves garlic, peeled

    2 tbsp water

    salt (a pinch)

     

  • For serving 

    2 butter lettuce / cosberg

    1 bunch of each herb - mint, Vietnamese mint, fish mint, shiso, sawtooth coriander

    ½ small pineapple ripe, peeled and sliced

    200g bun noodles 

Diana Chan's Pla Pao (Salt Crust Grilled Fish)
Recipe Courtesy of
Asian Food Network

Diana Chan's Pla Pao (Salt Crust Grilled Fish)

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Prepare for a feast with this Thai-style dish that involves a whole fresh fish covered in a thick salt mix, which helps keep its flesh moist and succulent throughout the cooking process. A stuffing of lemongrass, dill and kaffir lime leaves make this tasty dish amazingly aromatic. Pla Pao (Salt Crust Grilled Fish) is often served with a sweet and spicy sauce for dipping.
  • Medium
  • 10 min
  • 30 min
  • 15 min
  • 4 steps
  • 17 Ingredients
  • Medium
  • 4 steps
  • 17 Ingredients
  • 10 min
  • 30 min
  • 15 min

Instructions

  1. Prepare the fish

    • Preheat the oven to 200C. 
    • Fill the belly of the fish with lemongrass and dill through the space in the gills.
    • Mix the salt with 2 tablespoons of water. 
    • Place the stuffed fish on a lined tray and cover the fish with the salt mix.


  2. Bake the fish

    • Bake in the oven for 15-20 minutes or until cooked. 
    • The salt should form a hard crust protecting the flesh as it cooks


  3. Cook the noodles

    • To cook the noodles, place a medium pot of water over high heat and bring to the boil. 
    • Put the noodles in the boiling water and bring back to the boil. 
    • Cook for 5 minutes then turn off the heat. 
    • Leave it for a further 5 minutes and then drain and run under cold water and then leave it to drain again.


  4. Make the dipping sauce

    • With a mortar and pestle, pound the garlic, palm sugar, chili and salt to a rough paste. 
    • Next, add the fish sauce, lime juice, water and the coriander. 
    • Check seasoning to balance sweet, sour and salty.


Plate and Serve!

To serve the fish, peel the crust back exposing the flesh.  Salad should be served for people to help themselves.  To assemble, grab a lettuce leaf and fill it with bun noodles, herbs, pineapple and fish then dip it in the sauce. 

Plate and Serve!
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    Ingredients
    • Serves 4 people
    • 1kg-1.5kg snapper 

      1 cup salt

      1 stalk lemongrass, bruised

      ½ bunch dill

      4 kaffir lime leaves

       

    • For the dipping sauce:

      2 limes, juiced

      5 tbsp fish sauce

      6 green scud chilies

      1 bunch coriander, cleaned chopped

      3 tbsp palm sugar, crushed

      4 cloves garlic, peeled

      2 tbsp water

      salt (a pinch)

       

    • For serving 

      2 butter lettuce / cosberg

      1 bunch of each herb - mint, Vietnamese mint, fish mint, shiso, sawtooth coriander

      ½ small pineapple ripe, peeled and sliced

      200g bun noodles 

    Nutrition
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