Photograph of the finished Miang pla pao

Thailand · Cá nướng muối cuốn lá Miang pla pao

Miang pla pao

1 hr 20 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Red tilapia Red tilapia 3.5 lb
  • Photograph of Coarse salt Coarse salt 1.1 lb
  • Photograph of Lemongrass Lemongrass 5.6 oz
  • Photograph of Thai lime leaves Thai lime leaves 24 leaves
  • Photograph of Lettuce Lettuce 11.3 oz
  • Photograph of Thin dried rice noodles Thin dried rice noodles 8.5 oz
  • Photograph of Garlic Garlic 24 cloves
  • Photograph of Lime Lime 6
  • Photograph of Fish sauce Fish sauce ½ cup
  • Photograph of Chilli Chilli 12

Method

  1. 1 Stuff the fish's belly with crushed lemongrass and lime leaves, leaving the scales intact.
  2. 2 Mix coarse salt with a little water to form a moist paste, then spread a 5 mm thick layer around the fish.
  3. 3 Leave the scales intact under the salt; the scales act as a barrier to prevent the fish meat from becoming too salty while still cooking using the steam from within.
  4. 4 Grill over charcoal for 35 minutes, flipping once; the fish is cooked when the salt crust hardens and rings sharply when tapped.
  5. 5 Remove the salt and skin from the fish, then separate the white flesh and place it on a plate.
  6. 6 Crush garlic and chili peppers, mix with fish sauce and lime juice to make a dipping sauce, and wrap the meat or fish with rice noodles and lettuce.

With an appliance

  • Oven 1 hr

    Replace step 4: Bake in the oven at 220 degrees for 40 minutes on a foil-lined tray; the salt crust will still be firm but will not have a smoky charcoal smell.

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