How to Make Yummy Pla Pao / Thai Style Grilled Whole Fish

Pla Pao / Thai Style Grilled Whole Fish. 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. A stuffing of lemongrass, dill and kaffir lime leaves make this tasty dish amazingly aromatic.

Pla Pao / Thai Style Grilled Whole Fish Rub this into the fish, and pack any that is left inside the fish. While it is cooking, prepare the dipping sauce. One of the common ways to eat grilled fish in Thailand is to stuff it with fragrant herbs, roll it in salt and place it over a grill of flaming coals. You can have Pla Pao / Thai Style Grilled Whole Fish using 7 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Pla Pao / Thai Style Grilled Whole Fish

  1. You need of whole fish ,i use ruby ( red ) Tilapia or seabass sometime.
  2. You need of salted.
  3. It's of lemongrass.
  4. You need of basils.
  5. You need of corianders or kaffir lime leaves.
  6. Prepare of each thumb size turmeric,and galangal.
  7. You need of as need of spicy sauce ,in my recipes.

One of my personal favorite places to eat fantastic roasted snakehead fish is at a restaurant called Som Tam Boo Maa. Thai salt crust grilled fish can be made with sea bream or any similar fish such as sea bass. This is a fantastic and easy way to prepare seafood as the salt helps keep the moisture in the meat and not in the coals. This leaves you will super tender and moist meat that is to die for.

Pla Pao / Thai Style Grilled Whole Fish step by step

  1. Light up your charcoal ,prepare this before start to work with fish.
  2. Clean fish all inside and out ,clean all blood,pat dry with kitchen paper.
  3. Slice all herbs to pieces.
  4. Stuff inside of fish.
  5. Cover whole fish with salt ,in case if it too dry spinkle some water to salt to make it stick to fish skin ,some use extra flour to mix with salt to make it better stick on the skin ,but i ue only salt.
  6. Start to grill salted fish 15 mins per side ,or until no more juice dripping down.
  7. Serve hot with my spicy sauce,or any sauce you like,with fresh vegatables :) https://cookpad.com/us/recipes/364794-kanyas-hot-sauce https://cookpad.com/us/recipes/358023-pepper-mints-and-coriander-spicy-sauce-for-seafood-or-noodles-rolls.

You see, this style of fish doesn't call for a typical Thai marinade or even a light drizzle of oil before grilling. Instead, it calls for stuffing the whole fish with lemongrass and kaffir lime leaves and then coating it entirely with coarse salt. Upon hearing this, the boyfriend's natural reaction was, "Won't that be too salty?" Serve whole fish with fresh vegetables, rice noodles and sauces on the side. Simply peel off the skin and scales of the fish to reveal the moist and tender fish meat. To enjoy, take a betel leaf, add some rice noodles, fish meat and other vegetables.

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