📍 Where this dish comes from: Bangkok · Wat Arun / Chao Phraya River
Discover the history of this region →
Discover the history of this region →
Pla Pao is the Thai way of grilling fish — whole, stuffed with aromatics that perfume the flesh from the inside, and cooked slowly over charcoal until the skin is crisp and the meat steams gently in its own juices. Served with a sharp dipping sauce of lime, fish sauce, and pounded chili, it is simple perfection.
What You’ll Need
Servings: 4 servings
Calories: 340kcal
Ingredients
- 2 whole sea bass or snapper (600g each) gutted
- 4 stalks lemongrass bruised
- 6 kaffir lime leaves
- 4 slices galangal
- 4 garlic cloves
- 1 tbsp sea salt
- 4 tbsp lime juice Dipping sauce
- 3 tbsp fish sauce Dipping sauce
- 4 chilies Dipping sauce
- 2 garlic cloves Dipping sauce
- pounded Dipping sauce
- Fresh coriander and sliced cucumber to serve
Instructions
- Score fish 3 times on each side. Rub with sea salt.
- Stuff the cavity with lemongrass, kaffir lime, galangal, and garlic.
- Grill over charcoal or under a broiler 8–10 minutes per side.
- Fish is done when the flesh flakes from the backbone.
- Make the dipping sauce: pound chilies and garlic, mix with lime and fish sauce.
- Serve the whole fish with dipping sauce, coriander, and cucumber.
Nutrition
Serving: 1serving | Calories: 340kcal | Protein: 50g | Fat: 14g | Fiber: 0.5g
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Health Benefits
- Fish skin is a good source of omega-3 fatty acids, and grilling the fish whole helps the flesh retain natural moisture.
- Charcoal grilling at moderate temperatures may create fewer advanced glycation end-products than deep frying.
- Stuffing the cavity with aromatics infuses their essential oils directly into the flesh as it cooks.
Pairs Well With
- Pad Thua Fak Yao Stir Fried Long Beans
- Yam Hed Mixed Mushroom Salad