Keyword: baked whole fish, pla ob glua, pla pao glua, salt baked fish, salt crusted fish
Prep Time: 5 minutesminutes
Cook Time: 35 minutesminutes
Total Time: 40 minutesminutes
Servings: 2people
Calories: 292kcal
Author: Phasinee Doddeo
Cost: $10
Whole fish crusted in salt and baked in the oven in the typical Thai streetfood style.Deliciously moist and gently seasoned quite naturally in this age old method of cooking fish. It is one of the best ways to cook whole fish and is ridiculously easy.
1lbWhole FishSea bass, salmon or other scaled white fish
3cupsCoarse Grained Salt
¼cupAll Purpose Flour
1ozSliced Galangal
1stalksSliced Lemongrass
4Kaffir Lime Leaf
Instructions
Prepare your oven by lining the bottom tray with foil to help trap loose salt or juices that are produced during cooking.Pre-heat to 170°C (340°F).
Have your fishmonger remove the fish guts and prepare the fish for stuiffing with herbs but do not remove the scales.Wash the fish through inside and out and pat dry.
Crush and roughly chop the lemongrass or simply crush and fold and stick it in the fish belly cavity.Slice the galangal and tear the kaaffir lime leaves and stuff insde the fish too. You can add lime slices or other herbs as you please.
Mix the coarse sea salt and flour and make damp with a little water.Brush the fish skin with olive oil or wet the skin with a little water and then press the salt mixture onto the skin flesh to form a sort of casing.Turn the fish over and repeat on the other side.
Place the salt cased fish on the open rack inside the oven or alternatively on a baking tray.Cook for 15 to 20 minutes per side depending on the size of the fish. For techies the internal temperature should be 145°F (63°C)
Serve with freshly steamed jasmine rice and Thai spicy seafood dipping sauce
Video
Salt Baked Fish - Thai Whole Baked Fish Streetfood Style - Pla Pao Glua