Salt-Crusted Grilled Fish with Charred Lemongrass
A whole fish encased in a thick armor of coarse sea salt and grilled over open flame until the crust turns rock-hard and the flesh inside steams to silky, impossibly moist perfection. Cracked open tableside and served with a searing green chili-lime seafood sauce, this is rustic Thai cooking at its most primal and spectacular.
Ingredients
- 1 whole tilapia, snapper, or barramundi (2-3 lbs), cleaned and gutted
- 3 cups coarse sea salt
- 4 stalks lemongrass, bruised and folded
- 1 bunch fresh cilantro with roots
+ 9 more ingredients
Instructions
Stuff the fish cavity with the bruised lemongrass stalks, cilantro roots, and kaffir lime leaves.
If using banana leaves, wrap the fish loosely in them. If not, proceed directly to the salt crust.
Spread a thick layer of coarse salt (about 1/2 inch) on a baking sheet or grill-safe tray. Lay the fish on top, then pack the remaining salt over the entire fish to create a complete crust.
Grill the salt-encased fish over medium heat (about 350F) for 30-35 minutes, or bake in a 400F oven for the same time. The salt will harden into a solid crust.
While the fish cooks, prepare the seafood dipping sauce: pound the green chilies and garlic in a mortar and pestle into a rough paste.
Mix the chili-garlic paste with lime juice, fish sauce, sugar, and chopped cilantro. Stir until the sugar dissolves. The sauce should be intensely sour, salty, and spicy.
When done, crack the salt crust with the back of a heavy knife or a mallet. Peel away the salt and the skin beneath it to reveal the pristine steamed flesh.
Serve the fish directly on the platter with the dipping sauce and fresh vegetables alongside.
Nutrition Estimate
Per serving • Estimated by Blinner AI