Best 3 Thai Grilled Sea Bass Pla Pao Recipes
Embark on a culinary journey to the vibrant streets of Thailand and discover the tantalizing flavors of Pla Pao, a grilled sea bass dish that captures the essence of Thai cuisine. This delectable dish tantalizes taste buds with its harmonious blend of sweet, sour, and spicy notes, expertly balanced to create an unforgettable dining experience.
Our collection of Pla Pao recipes offers a diverse range of culinary creations, each showcasing the unique talents of skilled chefs. From the classic Pla Pao, grilled to perfection and infused with aromatic herbs, to modern interpretations that incorporate innovative ingredients and cooking techniques, these recipes promise to transport you to the heart of Thailand's culinary scene.
Indulge in the authentic flavors of Pla Pao, prepared with a traditional marinade that infuses the sea bass with a symphony of flavors. Savor the delicate flesh of the fish, expertly grilled to retain its tender texture, while the crispy skin provides a delightful contrast.
For those seeking a culinary adventure, explore our variations of Pla Pao that introduce unexpected twists to the classic dish. Discover the vibrant flavors of Pla Pao with Lemongrass, where the citrusy notes of lemongrass infuse the sea bass with a refreshing zest. Embark on a spicy escapade with Pla Pao Prik Gaeng, where the fiery heat of chili peppers ignites your taste buds.
Whether you're a seasoned chef or a culinary novice, our Pla Pao recipes provide a step-by-step guide to recreate these tantalizing dishes in the comfort of your own kitchen. Detailed instructions, helpful tips, and captivating food photography guide you through each recipe, ensuring successful culinary creations that will impress family and friends.
THAI GRILLED FISH, 'PLA PAO'
This is about as simple a treatment for fish as you could wish. Traditionally the fish is wrapped in banana leaves, and then the bundle is placed in the embers of a charcoal brazier and allowed to cook slowly (for example if you have prepared some other dishes, then without adding extra charcoal, you place the bundle on the embers, cover with ash, and simply leave until experience tells you its cooked). Unless you have banana leaves available, simply wrap it in aluminum foil and barbeque or braze it -- it won't quite have the flavor it acquires from the charcoal smoke and the wrapping leaves but we find that it tastes "almost" as good. Any sort of fish could be used, but we like it done with a sea bass. Mackerel and whiting are also good.
Yield 4 Person(s)
Number Of Ingredients 7
Steps:
- While your grill is getting warm, prepare the stuffing for your fish: In a mortar and pestle (or a food processor), mix to a coarse paste. Rub this into the fish, and pack any that is left inside the fish. Then wrap it securely and grill/broil for about 5-6 minutes per side. While it is cooking, prepare the dipping sauce. This is mixed and served by giving each diner a small bowl of sauce. The fish is served with a simple green salad.
THAI GRILLED FISH RECIPE (PLA PAO ปลาเผา)
I think one of the best ways to eat a whole fish is by grilling it the Thai way, known as pla pao (ปลาเผา). The fish is coated in a thick layer of salt, slow roasted over charcoal, and eaten with a garlicky spicy chili dipping sauce known as sauce seafood. Make sure you watch the video of this recipe here: http://youtu.be/TuZ_0A97xRU Enjoy! For more of my authentic Thai food recipes, click here.
Provided by Mark Wiens (https://www.eatingthaifood.com/)
Categories Fish
Time 1h5m
Yield 1 - 2 or more
Number Of Ingredients 13
Steps:
- When you buy your whole fish, ask the vendor (or yourself) to do two things: One, try to remove the guts from the gills of the fish, without slicing the fish open on the belly, and two, leave the scales on the fish (if you have the choice).
- Probably the first thing you want to do (if you're using charcoal, which I would recommend), is to get the charcoal going first, so it's ready when the fish is prepared.
- Make sure you rinse your fish with water and then pat them dry with a paper towel.
- Take your lemongrass stalks and beat and bruise them with something hard, like a mortar, or a rolling pin or something like that. This is going to bring out the lovely flavor of the lemongrass. Also prepare a small handful of kaffir lime leaves.
- Fold the lemongrass in half and begin to stuff the fish with a stalk of lemongrass and about 10 kaffir lime leaves. Depending on how big your fish is will determine how many stalks of lemongrass you can fit. I put 2 - 3 lemongrass stalks in each fish in the video. Make sure it's tight, but also make sure not to push so hard that you break the flesh of the fish.
- In a large mixing bowl or pan add ½ kilo bag of salt, sprinkle in 2 tablespoons of all purpose flour, and add about 1 tablespoon of water. Mix it up thoroughly, massaging the mixture with your hand, until it's fully mixed. You want the salt to be a little moist so it sticks to the fish easily.
- Add the fish to the pan and start plastering it with the salt mixture. Pat and rub the fish with the salt, making sure to cover the entire fish, and all over the head and tail. Do the same to both fish.
- For grilling the fish, you want to have a steady, yet quite low heat. Make sure you have a bed of coals, and if they are too hot you can either tone them down with a scoop of ashes, or push the really hot coals to one side of the grill and put the fish on the other side (using a little indirect heat). You can also add more coals as you keep on cooking. You want to slow cook the fish without them burning on the outside. My fish took almost 1 hour to grill. So aim for low heat for slow cooking.
- Once your fish is on the grill, it's time to get started on the seafood sauce (below).
- Try to wait for about 15 minutes before you flip the fish. If you flip it too early, when the salt hasn't dried out completely yet, the fish skin might get stuck onto the griddle. Flip the fish as little as possible.
- Keep roasting until the fish feels firm and the white salted skin has turned crusty and golden. It should take about 45 minutes to 1 hour.
- Take the fish off the grill, and set it on a platter.
- To eat the fish, you can either use a knife or scissors, and from the top of the fish, cut through the skin. The skin should cleanly lift off the fish revealing moist and beautiful meat.
- Thai grille fish (pla pao) is delicious with both sticky rice and white rice, and lots of seafood sauce!
- Peel about 15 cloves of garlic and grab about 20 Thai bird chilies (prik kee noo suan พริกขี้หนูสวน). Normal Thai chilies will work too. Pound ½ teaspoon of salt, the garlic, and chilies using a mortar and pestle. Doesn't need to be super fine, but make sure there are no big chunks.
- In a bowl, add the pounded garlic and chilies, 6 tablespoons of fresh squeezed lime juice, 3 tablespoons of water, 2.5 tablespoons of fish sauce, and 1 tablespoon of sugar. Mix everything together until the sugar is dissolved.
- Taste the seafood sauce. Really, it's up to you how it tastes, but you want it to be slightly salty, sour, and slightly sweet.
- If you need to add a little more of anything, go for it!
THAI GRILLED SEA BASS - PLA PAO
Chilean Sea Bass: which is not truly Sea Bass, but who cares? It is one of the most tasty types of fish you can buy. And definitely tasty, done in the Thai style.
Provided by PalatablePastime
Categories Curries
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- Combine all ingredients except Sea Bass to form marinade.
- Pour marinade over fish in a ziplock bag or shallow dish and allow to marinate at room temperature for 30 minutes.
- Grill over medium-hot coals until cooked through (about 4-8 minutes per inch of thickness, until fish flakes easily), turning once, and basting frequently with marinade.
- Serve with steamed jasmine rice, sauteed bok choy, and/or grilled zucchini medallions on kebabs (basted with marinade), if desired.
- Good table condiments include lime wedges and chile sauce (sambal oelek).
Tips:
- For the best flavor, use fresh sea bass fillets. If you can't find sea bass, you can substitute another firm-fleshed white fish, such as tilapia or cod.
- To make sure the fish cooks evenly, score the skin side of the fillets before grilling. This will help the heat penetrate the fish more easily.
- The marinade for this recipe is simple but flavorful. Be sure to let the fish marinate for at least 30 minutes, or up to overnight, to allow the flavors to meld.
- When grilling the fish, cook it over medium-high heat for about 4-5 minutes per side, or until the fish is cooked through. Do not overcook the fish, or it will become dry and tough.
- Serve the grilled sea bass with your favorite sides, such as jasmine rice, steamed vegetables, or a simple green salad.
Conclusion:
This Thai grilled sea bass recipe is a delicious and healthy way to enjoy this popular fish. The marinade is simple but flavorful, and the fish cooks quickly and easily on the grill. Serve this dish with your favorite sides for a complete and satisfying meal.
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