Salt Crusted Fish Recipe ปลาเผาเกลือ - Hot Thai Kitchen

whole fish

🥗Healthier: fillets

💰Cheaper: frozen fish

Fillets are easier to prepare and frozen fish is often more affordable.

coarse sea salt

🥗Healthier: Himalayan pink salt

💰Cheaper: table salt

Himalayan salt offers minerals while table salt is more economical.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Dried herbs have a longer shelf life and frozen herbs are often less expensive.

banana leaves

🥗Healthier: parchment paper

💰Cheaper: aluminum foil

Parchment paper is a healthier alternative for wrapping.

Preheat the oven to 350°F (175°C).

Add all the herbs to a food processor and process just until they're coarsely chopped. Stuff the herbs into the cavity of the fish.

Rub a thin layer of salt onto the fish; the body should be thoroughly coated but the salt should be thin enough that you can still see through to the skin. Place the fish onto a baking sheet lined with a rack (if available) or lined with parchment paper.

Bake for 25-30 minutes or until the fish is fully cooked. To test doneness, try to lift the thickest part of the fish off the bones; cooked fish should flake off easily. Alternatively, use a thermometer to check for at least 140°F.

Place the dried chilies in the oven along with the fish and let them toast for 3-4 minutes until they darken and are crispy. Alternatively, toast them in a dry sauté pan over medium heat. Pound into flakes in a mortar and pestle.

Add garlic and pound into a paste. Add palm sugar and pound until dissolved. Add peanuts and pound until they are a coarse meal. Add all remaining ingredients and stir to mix.

When the fish is done, brush off the excess salt and transfer it onto a serving plate. Peel off the skin and serve with jasmine rice and dipping sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens