World Flavors Cookbook

Pla Pao (Salt-Crusted Grilled Fish)

Whole fish stuffed with lemongrass, coated in a thick layer of rock salt, and grilled over charcoal to keep the meat incredibly moist.

Cuisine: Thailand

Ingredients

• 1 whole Tilapia or Red Snapper
• 2 stalks lemongrass, 1 piece galangal
• 2 cups rock salt
• 1/2 cup flour (helps salt stick)
• Dipping Sauce: lime juice, fish sauce, sugar, garlic, chilies

Instructions

1. Stuff the fish cavity with lemongrass and galangal.
2. Mix salt and flour with a little water to make a paste. Coat the whole fish thickly.
3. Grill over medium charcoal for 15 minutes per side.
4. Peel away the salt crust and skin to reveal the juicy white meat.
5. Serve with the spicy dipping sauce and fresh vegetables.