Pla Pao Recipe

I’m absolutely in love with this recipe because it takes me on a culinary journey straight to the vibrant streets of Thailand, with its aromatic blend of kaffir lime, lemongrass, and spicy dipping sauce that brings out the fish’s natural flavors. Plus, there’s something incredibly satisfying about grilling a whole fish under a salt crust and unveiling the perfectly cooked, flaky goodness inside—it’s like uncovering a savory treasure!

Pla Pao is a dish inspired by Thai cuisine that tempts the taste buds and gives a hearty serving of omega-3s thanks to the whole fish at its base. Of all the recipe’s components, I adore the way lemongrass and kaffir lime leaves perfume the fish when it’s being wrapped in banana leaves.

I also am quite fond of the accompanying sauce: It’s a spicy-sweet dip that balances fish sauce with lime juice and enough chiles to give a fresh, vibrant kick.

Ingredients

• Whole Fish: High in protein and omega-3 fatty acids, supports heart health.
• Kaffir Lime Leaves: Add citrusy aroma, enhance flavor depth.
• Lemongrass: Provides a citrusy, lemony taste, rich in antioxidants.
• Galangal: Offers spicy, earthy notes, aids digestion.
• Coarse Salt: Creates a crust that seals moisture, enhances taste.
• Lime Juice: Adds tangy flavor, rich in vitamin C.
• Fish Sauce: Provides umami, complements savory profiles.
• Bird’s Eye Chilies: Contribute heat, high in capsaicin.
• Coriander: Offers fresh, citrusy taste, detoxifying properties.

Ingredient Quantities

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• 1 whole fish (such as sea bass or tilapia), about 1.5-2 pounds, cleaned and scaled
• 1 cup coarse salt
• 2-3 kaffir lime leaves
• 2-3 lemongrass stalks, cut into 2-inch pieces and lightly smashed
• 1 tablespoon galangal, thinly sliced
• Banana leaves or aluminum foil for wrapping
• For the dipping sauce:
• 3 tablespoons fish sauce
• 2 tablespoons lime juice
• 1 tablespoon sugar
• 2 cloves garlic, minced
• 1-2 bird’s eye chilies, finely chopped
• 1 tablespoon fresh coriander (cilantro), chopped

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Instructions

1. Heat your grill to medium-high.

2. Wash the entire fish with clean water and dry it off with a towel.

3. Pack the fish body cavity with kaffir lime leaves, pieces of lemongrass, and sliced galangal.

4. Cover the complete surface of the fish with coarse salt, using enough so that the salt very clearly makes a layer that’s as thick as the fish is long. Work the salt into any cavities the fish might have.

5. Fish wrapped in banana leaves or aluminum foil keeps in moisture and flavor.

6. Put the fish, which is wrapped, on the grill. The grill should be preheated. Cook the fish for an amount of time on each side, 10-15 minutes, with the cook time really depending on the size of the fish. When the fish is done, the flesh should be flaky and look cooked through.

7. As the fish cooks, make the dipping sauce. In a small bowl, combine the fish sauce, lime juice, sugar, minced garlic, chopped bird’s eye chilies, and fresh coriander. Adjust the seasoning, and taste.

8. Once the fish has been cooked, very carefully unwrap and remove the salt crust.

9. Serve the fish steaming with the dipping sauce that you have just prepared. This sauce must be spiced up if you want it to taste like the sauce they serve at the restaurant in Thailand.

10. Savor your dish of Pla Pao with a side of steamed rice or fresh vegetables.

Equipment Needed

1. Grill (with lid)
2. Tongs
3. Kitchen towel
4. Knife
5. Cutting board
6. Measuring spoons
7. Small bowl
8. Spoon or small whisk (for mixing dipping sauce)

FAQ

• Q: What type of fish is best for Pla Pao?A: Sea bass and tilapia are among the top contenders for this dish, thanks to their size and taste, but any fish that’s firm, white-fleshed, and a decent size can do the trick.
• Q: Can I use dried galangal if I don’t have fresh?A: Yes, you can absolutely use dried galangal, but fresh will give you a way more vibrant flavor in your dish. If you’re using dried, be sure to soak it in warm water before you throw it in your recipe.
• Q: How do I prevent the fish from sticking to the grill?A: Wrapping the fish in banana leaves or aluminum foil keeps it from sticking and allows us to infuse it with the flavors of the herbs and spices.
• Q: Is there a substitute for kaffir lime leaves?A: The fragrance of kaffir lime leaves is unmatched, but if you can’t find them, use this alternative: a combo of lime zest and bay leaves.
• Q: Can I make the dipping sauce in advance?A: Certainly, the sauce meant for dipping can be concocted in advance and kept in the fridge for as long as three days.
• Q: How spicy is the dipping sauce?A: The number of bird’s eye chilies can be altered to adjust the spiciness level of the dipping sauce. Use an amount that yields a flavor you consider mild.
• Q: Are banana leaves essential for the recipe?A: You can replace banana leaves with aluminum foil without diminishing the fish’s flavor.

Substitutions and Variations

Substitute 1 whole fish with any firm white fish such as snapper or grouper.
Kaffir lime leaves: Substitute bay leaves or the zest of a lime.
Lemongrass: If you do not have fresh lemongrass, you can use lemon zest or lemon balm.
Galangal: Substitute with fresh ginger, which has a different flavor but is more accessible.
Parchment paper can be an alternative for wrapping. You can also use banana leaves or aluminum foil.

Pro Tips

1. Ensure Even Salt Layer: When covering the fish with coarse salt, make sure to apply the salt evenly and press it firmly onto the fish. This helps create a solid crust that locks in moisture and flavors, while also making it easy to remove once cooked.