Go Back
–+ servings

Pla Pao Herb Stuffed Grilled Fish

Whole fish stuffed with lemongrass, kaffir lime, and galangal then grilled over charcoal until the skin is smoky and the flesh is perfectly moist.
Print Recipe
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Main Course
Cuisine: Thai
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
Tried this recipe?Let us know how it was!