Description
Discover the secret to perfect grilled fish with this Thai Pla Pao recipe, featuring a flavorful salt crust that enhances the taste of fresh fish.
Ingredients
Scale
- 2 whole fish (such as snapper or tilapia, about 1 to 1.5 pounds each), cleaned and scaled
- 2 cups coarse sea salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon lime zest
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- 1 tablespoon vegetable oil
Instructions
- Preheat your grill to medium-high heat. If using charcoal, prepare a two-zone fire for direct and indirect grilling.
- In a large bowl, combine the coarse sea salt, black pepper, garlic powder, onion powder, and lime zest. Mix well.
- Rinse the fish under cold water and pat dry with paper towels. Rub the outside and inside of each fish with vegetable oil.
- Stuff the cavity of each fish with chopped cilantro and a few lime wedges.
- Spread a layer of the salt mixture on a large piece of aluminum foil or a grill-safe pan. Place the fish on top of the salt and cover the fish completely with the remaining salt mixture, ensuring they are fully encased.
- Carefully place the salt-crusted fish on the grill over direct heat. Grill for about 20-25 minutes, turning occasionally, until the fish is cooked through and flakes easily with a fork.
- Remove the fish from the grill and let it rest for 5 minutes. Carefully crack the salt crust open and remove the fish.
- Serve the grilled fish with additional lime wedges and fresh cilantro on the side.
Notes
- For a spicy kick, add sliced fresh chilies to the fish cavity before grilling.
- Try using different herbs like basil or mint for a unique flavor twist.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 0g
- Sodium: 2000mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 70mg