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
Fish:
Dipping Sauce:
- 1 Tbsp tamarind paste
- ½ cup warm water
- 2 Tbsp sugar
- 3 Tbsp fish sauce
- 1 Tbsp chopped lemongrass (bulbous part)
- 2 slices galangal
- 1 Tbsp finely chopped garlic
- 1 Tbsp finely chopped shallot
- 1 Tbsp finely chopped red chili pepper
- 2 limes, quartered
Directions
- Gut and clean fish. Cut three diagonal slits on each side to facilitate cooking and marinade absorption.
- Salt inside fish cavity and entire exterior.
- Rub similarly with lime juice.
- Grill for 15–20 minutes on each side, depending on size of the fish. When cooked, the flesh will flake easily.
- Alternatively, heat oil in a large skillet and fry each side for 7–10 minutes, depending on size.
- Dissolve tamarind paste in warm water in saucepan.
- Add the sugar, fish sauce, lemongrass, galangal, garlic, shallot, chili pepper, and remaining salt.
- Gently bring to a boil over medium heat.
- Taste for seasonings to reflect a sweet, sour, salty, and spicy tang. Add more lime juice or tamarind if desired.
- Serve hot.
For Fish:
For Dipping Sauce:
Recipe introduction and directions © Copyright 2016-2024 World Trade Press. All rights reserved.