THAI GRILLED FISH RECIPE (PLA PAO ปลาเผา)
I think one of the best ways to eat a whole fish is by grilling it the Thai way, known as pla pao (ปลาเผา). The fish is coated in a thick layer of salt, slow roasted over charcoal, and eaten with a garlicky spicy chili dipping sauce known as sauce seafood. Make sure you watch the video of this recipe here: http://youtu.be/TuZ_0A97xRU Enjoy! For more of my authentic Thai food recipes, click here.
Provided by Mark Wiens (https://www.eatingthaifood.com/)
Categories Fish
Time 1h5m
Yield 1 - 2 or more
Number Of Ingredients 13
Steps:
- When you buy your whole fish, ask the vendor (or yourself) to do two things: One, try to remove the guts from the gills of the fish, without slicing the fish open on the belly, and two, leave the scales on the fish (if you have the choice).
- Probably the first thing you want to do (if you're using charcoal, which I would recommend), is to get the charcoal going first, so it's ready when the fish is prepared.
- Make sure you rinse your fish with water and then pat them dry with a paper towel.
- Take your lemongrass stalks and beat and bruise them with something hard, like a mortar, or a rolling pin or something like that. This is going to bring out the lovely flavor of the lemongrass. Also prepare a small handful of kaffir lime leaves.
- Fold the lemongrass in half and begin to stuff the fish with a stalk of lemongrass and about 10 kaffir lime leaves. Depending on how big your fish is will determine how many stalks of lemongrass you can fit. I put 2 - 3 lemongrass stalks in each fish in the video. Make sure it's tight, but also make sure not to push so hard that you break the flesh of the fish.
- In a large mixing bowl or pan add ½ kilo bag of salt, sprinkle in 2 tablespoons of all purpose flour, and add about 1 tablespoon of water. Mix it up thoroughly, massaging the mixture with your hand, until it's fully mixed. You want the salt to be a little moist so it sticks to the fish easily.
- Add the fish to the pan and start plastering it with the salt mixture. Pat and rub the fish with the salt, making sure to cover the entire fish, and all over the head and tail. Do the same to both fish.
- For grilling the fish, you want to have a steady, yet quite low heat. Make sure you have a bed of coals, and if they are too hot you can either tone them down with a scoop of ashes, or push the really hot coals to one side of the grill and put the fish on the other side (using a little indirect heat). You can also add more coals as you keep on cooking. You want to slow cook the fish without them burning on the outside. My fish took almost 1 hour to grill. So aim for low heat for slow cooking.
- Once your fish is on the grill, it's time to get started on the seafood sauce (below).
- Try to wait for about 15 minutes before you flip the fish. If you flip it too early, when the salt hasn't dried out completely yet, the fish skin might get stuck onto the griddle. Flip the fish as little as possible.
- Keep roasting until the fish feels firm and the white salted skin has turned crusty and golden. It should take about 45 minutes to 1 hour.
- Take the fish off the grill, and set it on a platter.
- To eat the fish, you can either use a knife or scissors, and from the top of the fish, cut through the skin. The skin should cleanly lift off the fish revealing moist and beautiful meat.
- Thai grille fish (pla pao) is delicious with both sticky rice and white rice, and lots of seafood sauce!
- Peel about 15 cloves of garlic and grab about 20 Thai bird chilies (prik kee noo suan พริกขี้หนูสวน). Normal Thai chilies will work too. Pound ½ teaspoon of salt, the garlic, and chilies using a mortar and pestle. Doesn't need to be super fine, but make sure there are no big chunks.
- In a bowl, add the pounded garlic and chilies, 6 tablespoons of fresh squeezed lime juice, 3 tablespoons of water, 2.5 tablespoons of fish sauce, and 1 tablespoon of sugar. Mix everything together until the sugar is dissolved.
- Taste the seafood sauce. Really, it's up to you how it tastes, but you want it to be slightly salty, sour, and slightly sweet.
- If you need to add a little more of anything, go for it!
THAI GRILLED FISH, 'PLA PAO'
This is about as simple a treatment for fish as you could wish. Traditionally the fish is wrapped in banana leaves, and then the bundle is placed in the embers of a charcoal brazier and allowed to cook slowly (for example if you have prepared some other dishes, then without adding extra charcoal, you place the bundle on the embers, cover with ash, and simply leave until experience tells you its cooked). Unless you have banana leaves available, simply wrap it in aluminum foil and barbeque or braze it -- it won't quite have the flavor it acquires from the charcoal smoke and the wrapping leaves but we find that it tastes "almost" as good. Any sort of fish could be used, but we like it done with a sea bass. Mackerel and whiting are also good.
Yield 4 Person(s)
Number Of Ingredients 7
Steps:
- While your grill is getting warm, prepare the stuffing for your fish: In a mortar and pestle (or a food processor), mix to a coarse paste. Rub this into the fish, and pack any that is left inside the fish. Then wrap it securely and grill/broil for about 5-6 minutes per side. While it is cooking, prepare the dipping sauce. This is mixed and served by giving each diner a small bowl of sauce. The fish is served with a simple green salad.
THAI GRILLED SEA BASS - PLA PAO
Chilean Sea Bass: which is not truly Sea Bass, but who cares? It is one of the most tasty types of fish you can buy. And definitely tasty, done in the Thai style.
Provided by PalatablePastime
Categories Curries
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- Combine all ingredients except Sea Bass to form marinade.
- Pour marinade over fish in a ziplock bag or shallow dish and allow to marinate at room temperature for 30 minutes.
- Grill over medium-hot coals until cooked through (about 4-8 minutes per inch of thickness, until fish flakes easily), turning once, and basting frequently with marinade.
- Serve with steamed jasmine rice, sauteed bok choy, and/or grilled zucchini medallions on kebabs (basted with marinade), if desired.
- Good table condiments include lime wedges and chile sauce (sambal oelek).
GRILLED SEA BASS WITH THAI CHILI SAUCE
Steps:
- In medium bowl mix lime juice, fish sauce, garlic, chiles, ginger, sesame oil and sugar. Pour half of the sauce over the fish and let sit for 1 hour refrigerated. Discard the marinade used for the fish. Grill fish over high heat, about 5 to 7 minutes, or until cooked through, and serve with the remaining half of the sauce.
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- To Prep When buying the fish, ask the fishmonger to remove guts from the gills without slicing the belly open, and leave the scales on. If you’re cleaning the fish yourself and you find it difficult to remove guts through the gills, you can gut the fish by slicing the belly open. Rinse the fish and pat dry with paper towel. Get the barbie going or heat up the oven while you prep the fish. Bruise the lemongrass stalks with something heavy and hard, like a mortar. Then roughly chop a handful of kaffir lime leaves. Fold the lemongrass in half and stuff the fish with a stalk of lemongrass and kaffir lime leaves. Use 2-3 stalks of lemongrass depending on the size of the fish. Do not push too hard until it breaks the flesh of the fish. Alternatively, lemongrass and kaffir lime leaves can be placed stomach cavity if the fish is sliced open at the belly. In a large mixing bowl, add 500g of coarse salt, 2 tbsp all-purpose flour, and 1 tbsp of water. Use your hands to mix well. The mixture shoul
- Preparing the Sauce In the meantime, prepare the sauce. Pound salt, garlic and chillies using a pestle and mortar. This do not need to be pounded till smooth and fine, but just make sure there are no big chunks. Transfer the pounded chillies and garlic to a bowl, and add lime juice, water, fish sauce and sugar. Mix until sugar is completely dissolved. Taste-test and adjust according the preference; add more lime juice if you like it more sour, or add more chillies to make it spicier.
- To Cook Grill until the fish feels firm and the salted skin is crusty and golden brown. Remove from grill and set on a platter. Use a knife to crack through the skin and lift off the salt crust to reveal the juicy moist meat. Serve grilled fish with the sauce on the side. Pla pao is best enjoyed with a serving of steamed rice or even sticky rice.
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- Pour the salt into a bowl and mix it with just a tablespoon or two of water until it is fluffy and slightly moist to the touch.
- Start rubbing the salt all over the fish, pressing down slightly to help it stick. Flip the fish over and do the same on the other side.
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- Cut the lemongrass into 3-4" long pieces and then cut each piece in half. Bruise each half with a knife. Tear the lime leaves into halves by removing the middle vein.
- Stuff the cavity of the fish with the bruised lemongrass and torn kaffir lime leaves. Seal the cavity with toothpicks, if needed.
- Completely coat the outside of the fish with sea salt. Grill over low to medium heat until the fish is cooked through but still moist.
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