Thailand Pla Pao (Thai Grilled Fish)
Pla pao, or Thai grilled fish, traditionally comes plated as a whole fish with head, tail, and fins intact. The fish is coated in a salt crust and lime juice. This popular street food is served with a dipping sauce of tamarind, fish sauce, lemongrass, and chili pepper.
Recipe Servings: 4
Prep Time
20 minutes
Cook Time
40 minutes
Total Time
1 hour
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1.5–2 lbs (750–1,000 g) whole firm fish (tilapia, snapper)
- 3 tsp (15 ml) salt
- 2 Tbsp (30 ml) lime juice
- ½ cup (120 ml) vegetable oil
- 1 Tbsp (15 ml) tamarind paste
- ½ cup (120 ml) warm water
- 2 Tbsp (30 ml) palm sugar
- 3 Tbsp (45 ml) fish sauce
- 1 Tbsp (15 ml) chopped lemongrass (bulbous part)
- 2 slices galangal
- 1 Tbsp (15 ml) finely chopped garlic
- 1 Tbsp (15 ml) finely chopped shallot
- 1 Tbsp (15 ml) finely chopped red chile pepper
- Salt, to taste
- Cooked jasmine rice, as needed for serving
- 2 limes, quartered
Directions
- Gut and clean fish.
- Cut three diagonal slits on each side to facilitate cooking and marinade absorption.
- Rub salt and lime juice inside fish cavity and entire exterior.
- Grill fish for 15–20 minutes on each side, depending on size of the fish. When cooked, the flesh will flake off easily.
- Alternatively, heat vegetable oil in a large skillet and fry each side for 7–10 minutes, depending on size.
- Place tamarind paste and warm water in saucepan, stirring to dissolve.
- Add palm sugar, fish sauce, lemongrass, galangal, garlic, shallot, chile pepper, and salt.
- Bring mixture to a boil over medium heat.
- Taste and correct seasonings to reflect a sweet, sour, salty, and spicy tang. Add more lime juice or tamarind if desired.
- Serve with hot jasmine rice.
For Fish:
For Dipping Sauce:
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