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Loading...A signature Thai preparation where a whole fish is encased in a thick salt crust and grilled over charcoal. The salt seals in moisture while gently seasoning the flesh, and the dramatic tableside cracking reveals tender, aromatic fish ready to be dipped in a fiery lime and chili sauce.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Servings4
Yield1 whole fish (4 servings)
Nutrition Facts
Per serving (estimated)
- 380 kcalCalories
- 8 gFat
- 2 gSaturated Fat
- 10 gCarbs
- 1 gFiber
- 6 gSugar
- 62 gProtein
- 1850 mgSodium
- 920 mgPotassium
- 110 mgCalcium
- 2.5 mgIron
- 14 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the fish
- 1 whole snapper or sea bass (about 2 lb / 900 g), gutted and scaled
- 3 cups coarse sea salt
- 2 large egg whites, lightly beaten
- 1/4 cup rice flour
- 2 stalks lemongrass, bruised and cut into 4-inch pieces
- 5 fresh kaffir lime leaves, torn
- 1-inch piece galangal, thinly sliced
- 4 garlic cloves, smashed
- 1 large banana leaf (or aluminum foil)
For the spicy lime dipping sauce (Nam Jim Talay)
- 3 tablespoons fish sauce
- 3 tablespoons fresh lime juice
- 1 tablespoon palm sugar, finely chopped
- 4 Thai bird's eye chilies, finely sliced
- 3 garlic cloves, minced
- 2 tablespoons thinly shredded carrot
- 2 tablespoons water
Directions
- Prepare the fish: rinse under cold water and pat thoroughly dry with paper towels. Make 3 shallow diagonal cuts on each side of the fish.
- In a large bowl, mix the coarse sea salt, rice flour, and egg whites until the mixture holds together when squeezed (like damp sand).
- Stuff the fish cavity with the lemongrass, kaffir lime leaves, galangal, and smashed garlic. Lay the banana leaf on a flat surface and place the fish in the center.
- Pack the salt mixture firmly and evenly over the entire fish, about 1/2 inch thick, pressing gently so it adheres. Wrap tightly with the banana leaf (or foil) and tie with kitchen twine.
- Prepare a charcoal or gas grill for medium-high heat (about 400°F). Place the wrapped fish directly on the grill grates and cook for 25-30 minutes, turning once halfway through, until the salt crust is hardened and lightly browned.
- While the fish grills, make the dipping sauce: whisk the fish sauce, lime juice, palm sugar, chilies, garlic, carrot, and water together in a small bowl until the sugar dissolves.
- Remove the fish from the grill and let it rest for 5 minutes. Place it on a serving platter and crack the salt crust open tableside with the back of a knife or small hammer; discard the crust and aromatics.
- Lift the tender, flaky flesh from the bones and serve immediately with the spicy lime dipping sauce and steamed jasmine rice.
Cook’s Notes
- Always use coarse sea salt rather than table or iodized salt; fine salt will make the flesh overly briny and will not form a sturdy crust.
- The egg whites are essential as a binder; without them the salt crust will crack and fall off during grilling.
- For a smokier flavor, grill over real charcoal rather than gas; mesquite or coconut-shell charcoal is traditional in Thailand.
- Crack the salt crust tableside for an impressive presentation and to release the aromatic steam trapped inside.
- Save a few bones and the head for stocks or broths; the fish yields a lot of flavor beyond just the fillets.
