Pla Pao | Juicy Thai Salt-Crusted Sea Bream
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50 min
Under an hour
Sezamo
Pla Pao este unul dintre cele mai iubite preparate thailandeze cu pește: doradă întreagă parfumată cu lemongrass și lime, coaptă într-o crustă sigilată de sare de mare ce păstrează carnea incredibil de fragedă și suculentă. Se savurează în stil street-food autentic, împachetată în frunze crocante de salată cu tăiței de orez și sos picant-acrișor Nam Jim Seafood.
Ingredients
Preparation method
Preparing the fish and salt crust
Wash and pat dry the gutted sea breams thoroughly with paper towels. Lightly crush the lemongrass stalks and stuff the cavity of each fish with lemongrass, half of the sliced garlic, and a few lime slices. This step infuses the flesh from the inside with fresh, citrusy aromas.
In a large bowl, mix the coarse sea salt with the white flour and sprinkle with 3-4 tablespoons of cold water until you reach the texture of wet sand. The flour helps the crust bind and create a sealed shell during baking.
Line a baking tray with baking paper. Spread a 1 cm layer of the salt mixture, place the sea breams on top, then cover them completely with the remaining salt, pressing firmly with your hands to seal the fish. Leave only the tails visible.
Chef's tip
Do not worry about the fish being too salty: the intact skin and scales protect the flesh, allowing only the ideal amount of salty steam to penetrate, resulting in an incomparably juicy texture.
The traditional Thai serving style (Miang Pla Pao) involves wrapping pieces of tender fish in crisp lettuce leaves along with rice noodles, fresh herbs, and a generous spoonful of Nam Jim Seafood sauce.
27 min
Under an hour
