During my unforgettable journey through the bustling streets of Bangkok, I was captivated by a culinary masterpiece that is as simple as it is profound: Pla Pao. This Thai Grilled Fish, enveloped in a fragrant cloud of smoke at a lively street market, became an instant favorite. Here’s how to recreate this aromatic delight, bringing a piece of Bangkok to your table.
Ingredients:
- 1 whole white fish (such as tilapia, sea bass, or snapper), cleaned and scaled
- Lemongrass stalks, bruised and cut into pieces
- Kaffir lime leaves, torn to release their aroma
- A handful of fresh Thai basil
- Salt, for seasoning the fish
- Thai sweet chili sauce, for serving
- Fresh limes, for serving
For the Marinade:
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon fish sauce
- 1 teaspoon brown sugar
- 1 teaspoon crushed garlic
- 1 teaspoon finely chopped fresh cilantro roots (or stems if roots are unavailable)
Instructions:
- Preparation: Begin by scoring the fish on both sides, allowing the flavors to penetrate deeply. Season the inside and outside with salt.
- Herb Filling: Stuff the fish cavity with lemongrass, kaffir lime leaves, and Thai basil. These herbs will infuse the fish with a quintessentially Thai aroma as it grills.
- Marinade Mix: Combine the soy sauce, oyster sauce, fish sauce, brown sugar, garlic, and cilantro roots in a bowl. Brush this marinade over the fish, ensuring it seeps into the scores and cavity.
- Grilling to Perfection: Wrap the fish in banana leaves (or aluminum foil if banana leaves are unavailable) and grill over medium heat for about 20-30 minutes, turning halfway through. The fish should be tender and flaky when done.
- Serving: Unwrap the fish and serve it with Thai sweet chili sauce and fresh lime wedges on the side. The vibrant flavors of the sauce complement the smoky, herby fish perfectly.
Personal Note:
Every bite of Pla Pao takes me back to the vibrant streets of Bangkok, where the air is filled with the tantalizing aromas of grilled delicacies. This dish is more than just a meal; it’s a journey to the heart of Thai culture, shared with family and friends.
Pla Pao
- Prep: 15 min
- Cook: 10 min
- Category: Seafood
- Thai
Servings: 5
Every bite of Pla Pao takes me back to the vibrant streets of Bangkok, where the air is filled with the tantalizing aromas of grilled delicacies. This dish is more than just a meal; it's a journey to the heart of Thai culture, shared with family and friends.
Ingredients
- 1 whole white fish (such as tilapia, sea bass, or snapper), cleaned and scaled
- Lemongrass stalks, bruised and cut into pieces
- Kaffir lime leaves, torn to release their aroma
- A handful of fresh Thai basil
- Salt, for seasoning the fish
- Thai sweet chili sauce, for serving
- Fresh limes, for serving
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon fish sauce
- 1 teaspoon brown sugar
- 1 teaspoon crushed garlic
- 1 teaspoon finely chopped fresh cilantro roots (or stems if roots are unavailable)
Instructions
- Preparation: Begin by scoring the fish on both sides, allowing the flavors to penetrate deeply. Season the inside and outside with salt.
- Herb Filling: Stuff the fish cavity with lemongrass, kaffir lime leaves, and Thai basil. These herbs will infuse the fish with a quintessentially Thai aroma as it grills.
- Marinade Mix: Combine the soy sauce, oyster sauce, fish sauce, brown sugar, garlic, and cilantro roots in a bowl. Brush this marinade over the fish, ensuring it seeps into the scores and cavity.
- Grilling to Perfection: Wrap the fish in banana leaves (or aluminum foil if banana leaves are unavailable) and grill over medium heat for about 20-30 minutes, turning halfway through. The fish should be tender and flaky when done.
- Serving: Unwrap the fish and serve it with Thai sweet chili sauce and fresh lime wedges on the side. The vibrant flavors of the sauce complement the smoky, herby fish perfectly.
useful notes
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