Pla Pao Recipe

[Keith_]

Hey, food enthusiasts! Today, let's dive into the bold and smoky flavors of Thai cuisine with Pla Pao, a mouthwatering grilled fish that's a staple street food in Thailand. This dish features a whole fish, stuffed with aromatic herbs and grilled to perfection, creating a crispy exterior and tender, flavorful meat inside. Let's fire up the grill and explore this delicious recipe together!

Ingredients:​

For the Fish:​

• 1 whole fish (such as tilapia, sea bass, or snapper), cleaned and gutted
• 3-4 stalks lemongrass, bruised and cut into pieces
• 4-5 kaffir lime leaves, torn
• 4-5 slices galangal
• 4-5 cloves garlic, crushed
• 2-3 Thai bird's eye chilies, sliced (adjust to taste)
• 2 tablespoons fish sauce
• 2 tablespoons soy sauce
• 1 tablespoon palm sugar (or brown sugar)
• Vegetable oil, for brushing

For Serving:​

• Fresh herbs (cilantro, Thai basil, mint)
• Sliced cucumbers
• Sliced tomatoes
• Thai sweet chili sauce or spicy dipping sauce
• Lime wedges

Instructions:​

1. Prepare the Fish:
   • Make 2-3 diagonal cuts on each side of the fish. This helps the fish cook evenly and allows the marinade to penetrate.
   • In a bowl, mix fish sauce, soy sauce, and palm sugar until the sugar is dissolved. Rub this marinade all over the fish, including inside the cavity.
2. Stuff and Marinate:
   • Stuff the cavity of the fish with lemongrass stalks, torn kaffir lime leaves, galangal slices, crushed garlic, and sliced Thai bird's eye chilies.
   • Cover and let the fish marinate in the refrigerator for at least 1 hour, or overnight for best flavor.
3. Grill the Fish:
   • Preheat the grill to medium-high heat.
   • Brush the grill grates with vegetable oil to prevent sticking.
   • Place the marinated fish on the grill and cook for about 8-10 minutes on each side, or until the fish is cooked through and has a nice charred exterior. Cooking time will vary depending on the size and thickness of the fish.
4. Serve:
   • Transfer the grilled Pla Pao to a serving platter.
   • Garnish with fresh herbs and serve with sliced cucumbers, tomatoes, Thai sweet chili sauce or spicy dipping sauce, and lime wedges on the side.

Serving Suggestion:​

• Enjoy Pla Pao as a delicious and satisfying meal. The smoky flavor from grilling, combined with the aromatic herbs and tangy dipping sauce, creates a culinary experience that's truly unforgettable!

Fire up the grill and savor the flavors of Pla Pao to bring the authentic taste of Thai street food to your table. Share your grilling adventures with us in the comments below!

 

[potatohead101]

I've tried a similar dish before: Pla Pao reminds me of a grilled fish I had in Phuket. The mix of lemongrass and kaffir lime really brings out the fresh seafood taste.

 

[Alfredo]

Wow, this Pla Pao Recipe looks fantastic! Grilling fish with all those herbs and spices must make it so flavorful. Can't wait to try it out! Thanks for sharing!

 

[Horton]

Hey, food enthusiasts! Today, let's dive into the bold and smoky flavors of Thai cuisine with Pla Pao, a mouthwatering grilled fish that's a staple street food in Thailand. This dish features a whole fish, stuffed with aromatic herbs and grilled to perfection, creating a crispy exterior and tender, flavorful meat inside. Let's fire up the grill and explore this delicious recipe together!

View attachment 4349

Ingredients:​

For the Fish:​

• 1 whole fish (such as tilapia, sea bass, or snapper), cleaned and gutted
• 3-4 stalks lemongrass, bruised and cut into pieces
• 4-5 kaffir lime leaves, torn
• 4-5 slices galangal
• 4-5 cloves garlic, crushed
• 2-3 Thai bird's eye chilies, sliced (adjust to taste)
• 2 tablespoons fish sauce
• 2 tablespoons soy sauce
• 1 tablespoon palm sugar (or brown sugar)
• Vegetable oil, for brushing

For Serving:​

• Fresh herbs (cilantro, Thai basil, mint)
• Sliced cucumbers
• Sliced tomatoes
• Thai sweet chili sauce or spicy dipping sauce
• Lime wedges

Instructions:​

1. Prepare the Fish:
   • Make 2-3 diagonal cuts on each side of the fish. This helps the fish cook evenly and allows the marinade to penetrate.
   • In a bowl, mix fish sauce, soy sauce, and palm sugar until the sugar is dissolved. Rub this marinade all over the fish, including inside the cavity.
2. Stuff and Marinate:
   • Stuff the cavity of the fish with lemongrass stalks, torn kaffir lime leaves, galangal slices, crushed garlic, and sliced Thai bird's eye chilies.
   • Cover and let the fish marinate in the refrigerator for at least 1 hour, or overnight for best flavor.
3. Grill the Fish:
   • Preheat the grill to medium-high heat.
   • Brush the grill grates with vegetable oil to prevent sticking.
   • Place the marinated fish on the grill and cook for about 8-10 minutes on each side, or until the fish is cooked through and has a nice charred exterior. Cooking time will vary depending on the size and thickness of the fish.
4. Serve:
   • Transfer the grilled Pla Pao to a serving platter.
   • Garnish with fresh herbs and serve with sliced cucumbers, tomatoes, Thai sweet chili sauce or spicy dipping sauce, and lime wedges on the side.

Serving Suggestion:​

• Enjoy Pla Pao as a delicious and satisfying meal. The smoky flavor from grilling, combined with the aromatic herbs and tangy dipping sauce, creates a culinary experience that's truly unforgettable!

Fire up the grill and savor the flavors of Pla Pao to bring the authentic taste of Thai street food to your table. Share your grilling adventures with us in the comments below!

Wow, I've never tried making Pla Pao at home before. How do you get the fish perfectly grilled without it sticking to the grill?