Thai Grilled Sea Bass Pla Pao
Experience the authentic flavors of Thailand with Thai Grilled Sea Bass Pla Pao, a traditional dish that's as aromatic as it is delicious. This recipe features a whole sea bass stuffed with fragrant lemongrass, kaffir lime leaves, galangal, and cilantro roots, then coated in a coarse sea salt crust that locks in moisture and enhances the fish's natural flavors. Grilled to perfection over charcoal, the result is tender, flaky fish with a subtly smoky finish. Paired with a bold dipping sauce made from Thai bird’s eye chilies, garlic, fish sauce, lime juice, and palm sugar, this dish strikes the perfect balance of salty, spicy, sour, and sweet. Ideal for a summer barbecue or an adventurous weeknight dinner, this crowd-pleasing recipe is best served with steamed jasmine rice or crisp vegetables for a complete Thai dining experience.
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Recipe Information
Ingredients
- 1 large (approximately 2-2.5 lbs) whole sea bass
- 500 g coarse sea salt
- 4 whole kaffir lime leaves
- 2 whole lemongrass stalks
- 30 g galangal (sliced)
- 2 whole cilantro roots
- 4 whole fresh Thai bird’s eye chilies
- 4 whole garlic cloves
- 2 tbsp fish sauce
- 2 tbsp lime juice
- 1 tbsp palm sugar
- 2 tbsp water
Instructions
Clean the whole sea bass thoroughly by removing the scales and guts. Rinse with cold water and pat dry with paper towels.
Prepare the stuffing by bruising the lemongrass stalks with the back of a knife and cutting them into 3-inch pieces. Stuff the fish's cavity with the lemongrass, kaffir lime leaves, galangal, and cilantro roots.
Completely coat the exterior of the fish with a thick layer of coarse sea salt. Press firmly to ensure the salt adheres to the skin. This will help seal in the moisture and add flavor.
Preheat a charcoal grill or gas grill to medium heat. If using a charcoal grill, let the coals burn until covered with white ash.
Place the salt-crusted fish directly on the grill grates. Cook for approximately 15 minutes on one side, then carefully flip the fish and cook for another 15 minutes on the other side. The fish is done when the flesh is opaque and flaky.
While the fish is grilling, prepare the dipping sauce. In a mortar and pestle, pound the chilies and garlic into a paste. Add fish sauce, lime juice, palm sugar, and water, and mix thoroughly until the sugar is dissolved. Taste and adjust seasoning as needed (it should be a balance of salty, sour, spicy, and sweet).
Once the fish is cooked, remove it from the grill and crack open the salt crust. Discard the salt and carefully remove the skin.
Serve the moist, flavorful fish with the prepared dipping sauce on the side. Enjoy it with steamed jasmine rice or fresh vegetables.
Nutrition Facts
Calories |
619 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.0 g | 15% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 306 mg | 102% | |
| Sodium | 98565 mg | 4285% | |
| Total Carbohydrate | 31.4 g | 11% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 7.4 g | ||
| Protein | 99.8 g | 200% | |
| Vitamin D | 5.1 mcg | 26% | |
| Calcium | 222 mg | 17% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2280 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
