Thai · Dinner
Grilled Whole Fish with Salt Crust
A whole white fish stuffed with lemongrass, garlic and cilantro, encased in a coarse salt-and-egg-white crust and grilled over charcoal until the shell hardens and cracks open to reveal moist, aromatic flesh. Served with a nam jim dipping sauce of lime juice, fish sauce, garlic and chili.
$7
20 minsPrep
40 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
349Calories
48.2gProtein
13.3gFat
6.8gCarbs
2.8gSugar
0.7gFiber
3045mgSodium
73mgChol
2.2gSat Fat
640mgPotassium
95mgCalcium
1.8mgIron
3.8mcgVitamin B12
12.4mgVitamin C
gluten-free
protein-rich
low-carb
low-cholesterol
low-calorie
spice-route
all-time-classics
gluten-free
Instructions
1
Prep
Rinse the fish and pat dry, then score the skin diagonally 3 times on each side so it cooks evenly.
2
Build
Mix the egg white into coarse salt until it forms a damp paste that holds together when pressed.
3
Crisp
Pack the salt paste evenly over both sides of the fish in a 1cm layer, leaving head and tail exposed, pressing firmly so it clings.
4
Grill
Oil the grate and grill the crusted fish over medium-high heat for 15 minutes per side, turning gently once, until the crust cracks and a skewer slides through easily.
5
Rest
Let the fish rest for 10 minutes so juices settle back into the flesh before opening.
6
Finish
Stuff the cavity with bruised lemongrass, smashed garlic cloves, and cilantro sprigs; whisk fish sauce, lime juice, sugar, sliced chili and minced garlic until sugar dissolves.
7
Plate
Crack open and peel away the salt crust, lift the fish onto a plate, scatter with cilantro leaves, and serve with nam jim sauce alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g440g whole white fish, gutted and scaled
- 22 egg white
- 220g220g coarse sea salt
- 22 stalk lemongrass
- 4 cloves4 cloves garlic
- 66 cilantro sprigs, plus extra leaves
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp lime juice
- 2 tsp2 tsp sugar
- 11 fresh chili
- 2 clove2 clove garlic for nam jim
- 2 tsp2 tsp vegetable oil
