Thai Salt-Crusted Grilled Fish with Ginger and Scallions

ปลาเผา Pla Pao

Thai Salt-Crusted Grilled Fish with Ginger and Scallions
Your rating: None Average: 4.7 (9 votes)
Author: tum
Date: 7-5-12
Servings: 4
Prep Time: 1 hours, 0 minutes
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Fish, more than most foods, really benefits from the hot and fast cooking of the grill. Learn how to make Thai-style grilled fish with a salt crust. The scallions and ginger permeate the fish flesh for a healthy and delicious meal

Recipe Ingredients:

  • 2 2-pound white fish, scaled and cleaned (eg, tilapia or sea bass)
  • Slurry made with 1 1/4 cup cornstarch dissolved in 12 tablespoons of water
  • 2 cup kosher salt
  • Four stalks scallions, sliced into six inch pieces
  • 6 slices of ginger (1/4 inch thick)
  • 10 tooth picks

Recipe Steps:

  • Light the grill.
  • Stuff the cavity of each fish with the the scallions and ginger. Seal the cavity with toothpicks, if needed.
  • Brush 3 tablespoons of the cornstarch slurry over one side of the fish. Spread 1/2 cup of the salt over the slurry to form a thin crust. Let stand at room temperature until the crust is dry, about 20 minutes. Carefully turn the fish over and repeat with another 3 tablespoons of slurry and 1/2 cup of kosher salt. Let stand for another 20 minutes, until completely dry.
  • Repeat with other fish.
  • Using a grill basket, carefully place the fish on the grill and cook over moderately low heat, turning once, until the fish is just cooked through, about 20 minutes.
  • Once the fish is done, peel off the salty outer skin to reveal the moist inner flesh. Do not eat the skin only the fish flesh.

Serving Size: 4
Preparation Time: 1 hours, 0 minutes

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Your rating: None Average: 4.7 (9 votes)
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