Pla Pao
ปลาเผา
Pla Pao
Whole fish packed with lemongrass, coated in salt and grilled until smoky and juicy.
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Grill: Griddle pan or Very hot frying pan
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About this dish
Whole fish packed with lemongrass, coated in salt and grilled until smoky and juicy.
Nutrition per serving
Nutrition values are estimates per serving and may vary with brands, portions and substitutions.
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Ingredients
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1 whole, 900 g Tilapiagutted, scales left on if possible
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3 stalks lemongrassbruised
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6 Pandan Leavesoptional
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1 egg whitelightly beaten
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150 g coarse salt
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1 cup fresh herbs and lettuceto serve
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1 batch seafood dipping sauceto serve
Measure, chop and organise all ingredients before cooking. Thai dishes often move quickly once the pan or grill is hot.
Method
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1
Stuff the fish
Pack the cavity with lemongrass and aromatic leaves.
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2
Salt the exterior
Brush with egg white and press an even crust of coarse salt over the skin.
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3
Grill slowly
Grill over medium charcoal, turning carefully, until the flesh is opaque and flakes easily.
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4
Serve
Crack away the salt crust and skin, then serve the moist flesh with herbs and dipping sauce.
What it tastes like
Smoky and clean-tasting with fragrant lemongrass and a salty outer crust.
Make it milder
Reduce fresh chillies and chilli paste, remove chilli seeds, and serve extra chilli separately at the table.
Ingredient substitutions
Use locally available equivalents while preserving the balance of salty, sweet, sour, spicy and aromatic flavours.
Vegetarian alternative
Replace meat or seafood with firm tofu, mushrooms or mixed vegetables and use vegetarian sauces and stock.
Common mistakes
Avoid overcrowding the pan, under-seasoning the final dish, or overcooking delicate herbs and seafood. Taste and adjust before serving.
Serving the dish
Serve immediately with the traditional accompaniment or steamed jasmine rice where appropriate.
Finish with the fresh herbs, lime, chilli, crispy aromatics or toasted nuts listed in the recipe just before serving.
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Log in or registerCooking times and ingredient quantities are approximate. Ensure meat, seafood and eggs are thoroughly cooked, follow safe food-handling guidance, and adjust ingredients for allergies or dietary requirements.
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