Description
Ready to make an amazing Thai grilled fish? This recipe blends old-world techniques with modern cooking methods that will give a restaurant-quality dish right in your backyard. Your guests will love this aromatic, flavorful creation.
This authentic Thai grilled fish recipe showcases a whole fish in a salt crust, packed with fragrant lemongrass and kaffir lime leaves. The salt crust will give a perfectly moist fish with crispy outer layer. The zesty seafood dipping sauce creates an exceptional dining experience.
Ingredients
To prepare the Fish:
- 1 whole fish (about 1-1.5kg), gutted and cleaned
- 4–6 stalks lemongrass
- Small handful of kaffir lime leaves
- ½ kilo salt (coarse grain preferred)
- 2 tablespoons all-purpose flour
- 1 tablespoon water
To make the Seafood Sauce:
- 15 cloves garlic
- 20 Thai bird chilies
- 6 tablespoons lime juice
- 3 tablespoons water
- 2 tablespoons fish sauce
- 1 tablespoon sugar
Instructions
- Prepare the Fish: Clean the fish and pat it dry. Your fishmonger should remove guts through the gills without cutting the belly.
- Create Aromatics: Beat and bruise lemongrass stalks to release their flavors. Fold them in half and pack them into the fish cavity with kaffir lime leaves.
- Make Salt Crust: Combine salt, flour, and water in a large bowl until you get a slightly moist mixture that sticks to the fish.
- Season: Apply the salt mixture all over the fish. Make sure you cover everything including head and tail.
- Prepare Grill: Set your grill to a steady, low temperature. Slow cooking works better than high heat here.
- Grill: Let it cook about 20 minutes on each side. You’ll need around 40 minutes total to get the best results.
- Make Sauce: While your fish cooks, pound the garlic and chilies together. Mix in the remaining sauce ingredients until the sugar dissolves.
Notes
Temperature Control: A low, steady heat cooks the fish evenly.
Flipping Technique: The first flip should happen after 15 minutes to prevent sticking.
Doneness Test: Look for a golden and crusty salt layer.
Serving: You should be able to lift the skin easily, revealing juicy, flaky meat.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Grilled