Miang pla pao

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.