Miss travelling to Bangkok? You definitely miss having Thai food too. A must-have will be the Charcoal Grilled Salt Fish, which my husband and I can finish one fish each easily. Due to Covid travel restrictions, I had to search around the internet for the Thai-Style Salt Baked Fish recipe and convert it into a simple version.
Singapore does have a lot of Thai eateries and restaurant but this delicacy is almost non-existent. Had a Salt Baked Fish in Caffe Cicheti a few years ago and it was about $30 to $40 if I remember correctly, compared to 300 baht (approx. $13) or lesser in Bangkok.
Fish
- Some fishes recommended for this recipe: Seabass, Tilapia or Snakehead (Toman)
- Personally, I prefer Tilapia as the flesh is more tender and juicy. Tilapia usually weight around 450g to 550g.
- Ask the fishmonger to remove the guts but do not scale the fish. Scales are required to prevent salt getting absorbed directly through the skin.
Herbs
- I’m only using lemongrass and kaffir lime leaves in my recipe but you can use galangal too.
- Crushing & bruising the herbs releases flavor to help take away or hide the smell within the stomach cavity.
Salt
- The layer of salt crust covers the whole fish, so the flesh inside is kept moist and succulent throughout the baking process.
- Salt provides a small amount of seasoning when it gets absorbed into the flesh of the fish.
- Only use coarse salt, as fine table salt does not bind properly into salt crust. Adding flour to the salt helps it to bind and form the crust.
- Salt crust may drop off with a little fish juice while baking. Do line the bottom of the oven with foil to help with cleaning.
Dipping sauce
- Incredibly garlicky, spicy, salty and sour, this dipping sauce is perfect for most seafood dishes.
- Add sugar, if you feel that the sauce is too sour.
Serve
- I don’t recommend leaving the fish for more than an hour after cooking, as the fish will absorb the salt and become salty and dry.
I made this on my husband’s birthday, he loves loves loves this dish. So roll up your sleeves and start cooking!
Thai-style Salt Baked Fish (Pla Pao Glua)
Ingredients
- 2 x 500 g Tilapia, Seabass or Snakehead gutted, with scales
- 2 stalks lemongrass crushed
- 4 pieces kaffir lime leaves bruised
Salt crust
- 1 1/2 cup coarse salt
- 2 tbsp flour
- 2 – 3 tbsp water
Dipping sauce
- 15 cloves garlic
- 5 to 20 pieces bird chilies
- 6 tbsp fresh lime juice
- 3 tbsp water
- 2 tbsp fish sauce
- 1/2 tsp salt
- 1 tsp sugar (optional)
Instructions
- Preheat oven to 170°
- Wash the fish thoroughly inside and out and then pat dry with kitchen towels.
- Roughly crush the lemongrass with back of knife and bruise kaffir lime leaves with hands. Stuff herbs, 1 lemongrass and 2 kaffir lime leaves each, within the fish cavity.
- Mix salt and flour together, Then add 2 to 3 tablespoons of water and mix thoroughly until it's just a little moist.
- Pat and rub the fish with salt mixture, making sure to cover the whole fish.
- Place directly on wire rack. Bake in oven at 170° for 30 to 40 minutes
- To prepare dipping sauce, blend or chop garlic and bird chilies until fine. Add the rest of the dipping sauce ingredients and mix well.
- After fish is done, peel and lift skin to one side. Serve together with dipping sauce.
Video
Notes
- Ask the fishmonger to remove the guts but do not scale the fish.
- Only use coarse salt, as fine table salt does not bind properly into salt crust. Adding flour to the salt helps it to bind and form the crust.
- Salt crust may drop off with a little fish juice while baking. Do line the bottom of the oven with foil to help with cleaning.
- I don’t recommend leaving the fish for more than an hour after cooking, as the fish will absorb the salt and become salty and dry.
Did you make this recipe?
Snap a photo and show me what you’ve made. 😉
Simply tag me @laabicook on Instagram and I’ll definitely stop by to take a peek!