Salt Baked Fish Pla Pao Glua Recipes

SALT-CRUSTED WHOLE FISH (PLAA PHAO KLEUA)

Steps:

• Use a pestle to whack the thick end of the lemongrass several times to bruise it, which releases some of its oils. Cut off the bottom ½ inch and enough of the top so that the stalk is a few inches shorter than the length of the fish. Place fish on a rimmed baking sheet. Insert the stalk through the fish's belly so that the thin end comes out of the fish's mouth. Pull the thin end of the lemongrass firmly but gently so as much of the stalk sticks out of the mouth as possible; tuck the rest of the stalk completely inside the fish.
• Heat broiler on low. Whisk egg white until frothy. Use a pastry brush to coat the fish on both sides with the egg white in a thin layer from the head to the tip of the tail. Take big handfuls of the salt and sprinkle all over the fish in a thick layer, from head to tail; it should stick to the skin thanks to the egg white. (Be generous with the salt; you won't be eating the skin.) Lightly press salt into the fish. Repeat salting procedure on the other side of the fish. Place fish on a rimmed baking sheet lined with foil and fitted with a wire rack. Position oven rack 6 inches below broiler, then position baking sheet under the broiler, so the fish is just under the heat source; keep an eye on it to prevent burning.
• After 12-15 minutes, remove fish from oven; it should be toasty brown and releasing juices. Use tongs to gently flip the fish over to broil the other side, 5-8 more minutes. (You can also use a fish spatula by slowly and gently sliding it under the fish, while using the tongs to flip it over.) Then remove fish from oven and let rest, 10 minutes.
• Remove salt crust before eating the fish. (You can do this at the dinner table, if you'd like a dramatic presentation of the salt-encrusted fish!) Use the tip of a sharp knife to make an L-shaped cut just through the salt crust: start at the tail, cut along the backbone toward the gills, then down toward the belly of the fish. Peel back the skin in one piece; then do the same on the other side of the fish. Discard the pieces of skin or leave them on the plate as garnish (it will be too salty to eat). Serve with a bowl of the Spicy Seafood Dipping Sauce. Note: Because the crust makes it difficult to check for doneness, it's best to use an instant-read thermometer. The fish is done when the thermometer inserted into the flesh at the thickest part of the fish (behind the head, toward the fish's backbone) registers 125 degrees F.
• Preheat charcoal grill according to grill directions to medium heat, about 30 minutes. Meanwhile, peel garlic; slice larger cloves in half. Skewer garlic and place on the grill. Remove chile stems, skewer sideways, and place on the grill. Grill garlic and chiles for 8-10 minutes, flipping after 4 minutes. Note: Alternatively, garlic and chiles can be charred in the oven. Preheat to broil. Place on a baking sheet 4-6 inches under the heat source for 6-8 minutes, flipping halfway through, until both sides are charred.
• Cilantro: Place a cloth under the mortar to keep it stable. Trim half of the cilantro stems, roughly chop, and place into the mortar along with the salt. Use pestle to pound the stems and salt into a paste. Finely chop remaining cilantro bunch (stems and leaves), and set aside.
• Sauce: Garlic and chiles are done when they're soft, cooked through, and lightly charred. Remove from skewers and place into the mortar. Pound into the cilantro-salt mixture to break the ingredients down to a smooth paste. Add sugar, lime juice, and fish sauce to the mortar; stir around to combine. Add 2 tablespoons chopped cilantro (if there's any remaining, save for another recipe); transfer to a bowl and serve. Makes about 3/4 cup. You can store it in the refrigerator in a sealed container for several days, but it tastes best immediately after it's made.

SALT BAKED FISH - PLA PAO GLUA

Steps:

• Prepare your oven by lining the bottom tray with foil to help trap loose salt or juices that are produced during cooking.Pre-heat to 170°C (340°F).
• Have your fishmonger remove the fish guts and prepare the fish for stuiffing with herbs but do not remove the scales.Wash the fish through inside and out and pat dry.
• Crush and roughly chop the lemongrass or simply crush and fold and stick it in the fish belly cavity.Slice the galangal and tear the kaaffir lime leaves and stuff insde the fish too. You can add lime slices or other herbs as you please.
• Mix the coarse sea salt and flour and make damp with a little water.Brush the fish skin with olive oil or wet the skin with a little water and then press the salt mixture onto the skin flesh to form a sort of casing.Turn the fish over and repeat on the other side.
• Place the salt cased fish on the open rack inside the oven or alternatively on a baking tray.Cook for 15 to 20 minutes per side depending on the size of the fish. For techies the internal temperature should be 145°F (63°C)
• Serve with freshly steamed jasmine rice and Thai spicy seafood dipping sauce

WHOLE SALT-BAKED FISH

Steps:

• Preheat the oven to 400 degrees F. Stuff the cavity of the fish with lemon slices, thyme, bay leaves, and garlic.
• In a large mixing bowl, mix the salt and egg whites with your hands; it will become the consistency of wet sand.
• In a large baking dish or rimmed baking sheet that is large enough to fit the entire fish (it's okay if the fish only just fits), lay one-third of the salt mixture down, roughly in the shape of the fish. Place the fish on top of the salt mixture and pack the remaining salt mixture around the fish, leaving exposed the area from the eyes to the nose, and also the tail fin. The salt mixture should fully encase the fish, but may not fill the pan. In fact, unless you use a really narrow pan, you'll probably leave most of the pan exposed.
• Bake for about 30 minutes, until the internal temperature of the fish is 130 to 135 degrees F. Depending on the exact size of your fish, your cooking time may vary. Don't break the salt crust while it's cooking or you'll let the juices escape. If you have one of those nice thermometers with the wires that you can leave in the oven while you cook to determine temperature, use that, and pack the salt around the probe to seal it in before cooking. If you don't have one of those fancy thermometers, check the temp by going through the exposed mouth with a probe thermometer. Once done, remove the fish from oven and let rest for 5 minutes before serving.
• While the fish is resting, whisk together the lemon juice and zest, oil, Dijon, salt, and pepper to make a lemon vinaigrette to serve over the fish.
• To remove the fish from the salt shell, use a butter knife and a wooden mallet or spoon. Like a paleontologist, I try to guess where the dorsal fin would be. Hit the fish right there, in the middle of the back (remember it's laying on its side). I place the tip of the butter knife where the dorsal fin was and tap it with the mallet or spoon, putting it in and giving it a wiggle. I score all the way around the fish, like I'm excavating it, so I can remove the salt dome in one piece. It doesn't mess anything up if you don't get it off in the one piece, but it just looks cooler if you do. Once you've gone all the way around the outline of the fish, remove the top part of the salt dome.
• The skin is a little chewy, but it still tastes good, so help yourself to a piece. Cook's reward. Then go under the skin with a fork, down to the spine, and slide across the bottom to filet the fish from the spine. You might get it all in one filet. But most times you have to go back and clean it up.
• Then take the mallet and butter knife, and place the knife at the base of the spine where it meets the head. Tap the handle end of the butter knife with the mallet to crack the spine. Remove the entire spine and bones. With a fork, slide along the bottom of the fish, between the flesh and the salt crust, to remove the other fish filet. You probably won't get the skin off cleanly with this filet, and that's fine.
• This will yield two 10-ounce (or so) filets. Place each filet on a plate and finish with a spoonful of the lemon vinaigrette and a sprinkle of salt and parsley on top.

SALT CRUSTED WHOLE FISH

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper, trimmed to extend 3-inches in diameter around outside of the fish.
• In a medium bowl, combine the egg whites, sea salt, flour, 2 tablespoons of the parsley and 1/2 cup of water. Mix with your hands until a thick paste forms.
• Fill the cavity of the fish with the sun-dried tomatoes, olives, artichoke hearts and lemon slices. Rub the exterior of the fish with the garlic, then sprinkle with the remaining 1 tablespoon of parsley and freshly ground black pepper
• Put the fish on the parchment lined baking sheet. Mound the salt paste evenly over the entire fish. Press the mixture firmly down to the baking sheet, being careful to seal any cracks.
• Bake the fish until the crust is golden brown and very firm, about 18 to 20 minutes.
• Slide the parchment and fish onto serving platter or cutting board and crack the crust with a handle of a large knife. Slide a spoon under the top fillet, over the spine, and lift it to a serving platter. Turn over and repeat. Garnish with lemon slices and serve immediately.

SALT-BAKED FISH

Steps:

• Preheat the oven to 400 degrees.
• Combine the sea salt and egg whites until the mixture looks like wet sand.
• Stuff the branzino with the rosemary, parsley, garlic and lemon slices, then pack the outside tightly with the salt mixture. Put the branzino on a baking sheet.
• Bake until the salt turns golden brown, about 15 minutes. Place on a serving dish.
• Bring the branzino to the table for a few oohs and aahs, crack open the salt with a knife handle, brush away the salt, fillet the fish and serve.