Thai Grilled Fish (Pla Pao)

One of the most popular Thai street food. This salt crusted fish stuffed with lemongrass is traditionally grilled on a charcoal brazier. Its thick coating allows moistures of the whole fish to be kept in, keeping the flesh succulent and juicy once done. We understand that not many restaurants have a charcoal grill or brazier – so here’s a recipe that uses an oven grilling method to cook this dish.

Ingredients

INGREDIENTS: THAI GRILL FISH

Item	Cost
Red Tilapia, estimated 800-900g, removed guts through gills	2 pcs
Coriander Leaf, with root attached	6 strings
Kaffir Lime Leaf	10 pcs
Lemongrass	4 stalks
Salt, medium coarse	500 g
Wheat Flour	2 tbsp
Water	1 tbsp

INGREDIENTS: THAI SEAFOOD SAUCE

Item	Cost
Garlic	10 Cloves
Green Chili	2 stalks
Green Bird’s Eye Chilies	18 stalks
Coriander Leaf Root	3 stalks
Fish Sauce	2 tbsp
Lime Juice	100 ml
Water	45 ml
Sugar	1 tbsp
AJI-NO-MOTO^® (or ¼ tsp AJI-NO-MOTO^® PLUS)	½ tsp
Salt	½ tsp
Coriander Leaf, chopped	3 strings

Method

METHOD: DIPPING SAUCE

Grind all the ingredients except seasoning using food processor. Transfer to small pot.
Add sugar and let it simmer until the sugar is dissolved.
Season with AJI-NO-MOTO^® or AJI-NO-MOTO^® PLUS and salt.
Sprinkle coriander leaf. Ready to serve.

METHOD: THAI GRILL FISH

Clean the fish by removing the guts through gills. Do not removed the scale or cut the fish as this is to prevent the fish from absorbing the salt. Pat it dry with kitchen towel.
Stuff lemongrass, kaffir lime leaves and coriander leaves into the fish’s stomach through the fish’s gills and mouth. Keep aside.
Mix salt, wheat flour and water together. Coat the fish all over.
Preheat oven at 170˚C. Grill the fish for 40 minutes at 170˚C. For the charcoal grilling method, grill each side for 20-30 minutes or until the meat is firm (the cooking time is depending on the temperature of the charcoal ember).
Ready to serve.