🐟 Pla pao (salt-crusted grilled fish)
Pla pao is a whole fish — often tilapia — stuffed with lemongrass and herbs, coated in a thick crust of salt and grilled over charcoal. The salt crust protects the fish so the flesh steams inside, staying moist and lightly smoky; the crust itself is peeled away, not eaten. It is a Thai street-food and night-market favourite, eaten with fresh herbs and dipping sauces.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 1 whole tilapia or similar fish (about 800 g), cleaned, scales on
- 3 lemongrass stalks, bruised
- A handful of herbs (pandan or kaffir lime leaves, cilantro)
- 250 g coarse salt
- 2–3 tbsp water
Method
- Stuff the fish cavity with lemongrass and herbs.
- Mix the salt with a little water to a damp paste and pack it all over the fish.
- Grill over medium charcoal or under a grill for 15–20 minutes per side until the crust is hard and browned.
- Crack and peel off the salt crust and skin and eat the white flesh.
How to make it lighter
- The flesh is lean; serve it with fresh vegetables and herbs rather than lots of sticky rice.
- Choose a lime-and-chili dip over sweet sauces.
- Do not eat the salty skin and crust.
History
Pla pao is often linked to Isan, northeastern Thailand, and is sold today at street stalls and night markets across the country, where the salt-crusted fish are grilled in rows.
Count it in one photo
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →