Baked Salt-Crusted Fish ปลาเผาเกลือ

Method7 steps · about 50 min

1. 1

   Step 1: Preheat the oven to 350°F (175°C).

2. 2

   Step 2: Coarsely chop the galangal (8 slice), lemongrass (1 stalk), makrut lime leaves (5 leaves), pandan piece and 5 garlic cloves in a food processor. Stuff these cavity aromatics into the gutted whole fish.

   Uses 1 whole white fish · 8 slice galangal · 1 stalk lemongrass · 5 leaves makrut lime leaves · 1 piece pandan leaf · 5 cloves garlic

3. 3

   Step 3: Rub a thin layer of salt onto the fish; the body should be thoroughly coated but the salt should be thin enough that you can still see through to the skin. Place the fish onto a baking sheet lined with a rack (I didn't do this in the video because I didn't have a rack big enough, but if you have one it'll be better.) Otherwise line the baking sheet with parchment paper.

   Uses 3 tbsp kosher or coarse grain salt · whole fish cavity filled with galangal, lemongrass, makrut, pandan and five garlic cloves

4. 4

   Step 4: Bake at 350°F (175°C) for 25–30 minutes, or until fully cooked. The thickest flesh should lift easily from the bones and flake. A thermometer inserted into the thickest part, away from bone, should read at least 145°F (63°C) before removing the fish.

   Bake Fish · 30 minUses stuffed whole fish thinly coated with coarse salt

5. 5

   Step 5: While the fish bakes, toast the dried chillies alongside it for 3–4 minutes until darker and crisp, or toast in a dry pan over medium heat. Remove seeds first if you prefer less heat. Pound into flakes.

   Toast dried chillies · 4 minUses 3–4 dried chilies

6. 6

   Step 6: Add garlic (2 cloves) and pound into a paste. Add palm sugar (1 Tbsp) and pound until dissolved. Add peanuts and pound until they are a coarse meal. Add all remaining ingredients and stir to mix.

   Uses 2 cloves garlic · 1 Tbsp palm sugar, finely chopped · 2 Tbsp roasted peanuts, unsalted · 2 Tbsp lime juice · 2 Tbsp tamarind juice · 2 Tbsp Fish sauce · 2 tbsp cilantro · 2 tbsp mint

7. 7

   Step 7: When the fish is done, brush off the excess salt from the fish and transfer onto a serving plate. Peel off the skin and serve with jasmine rice and dipping sauce. Enjoy!

   Uses ready cooked jasmine rice for serving · fish cooked through to at least 145°F 63°C, coating brushed away and skin peeled · toasted chilli garlic palm sugar peanut lime tamarind fish sauce cilantro and mint dipping sauce