Thai · Dinner
Grilled Whole Fish with Salt Crust (High-Protein)
A whole white fish fillet is butterflied and packed with shrimp, lemongrass, garlic, cilantro, and fresh chili before being sealed in an egg-white salt crust and grilled. The crust locks in steam and flavour, served with a tart nam jim dipping sauce and jasmine rice.
$8
25 minsPrep
30 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
478Calories
54.2gProtein
10.8gFat
31.6gCarbs
6.1gSugar
5.3gFiber
2980mgSodium
233mgChol
2.6gSat Fat
890mgPotassium
110mgCalcium
3.1mgIron
2.4mcgVitamin B12
22mgVitamin C
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Pat the fish dry, score the skin twice, and set aside. Finely chop the lemongrass, garlic, chili, and cilantro. Peel and roughly chop the shrimp.
2
Mix
Whisk the egg white into the salt until it forms a damp sand-like paste that holds together when pressed.
3
Stuff
Press the shrimp and herb mixture into the scored fish, then pack the salt paste over the top and sides in an even layer.
4
Grill
Place the crusted fish on a hot charcoal grill over medium-high heat and cook 12–14 minutes per side until the crust hardens and turns pale gold.
5
Plate
Crack and peel away the salt crust. Transfer the fish to a plate alongside jasmine rice, spoon the nam jim made from fish sauce, lime juice, sugar, chili, and cilantro over the top, and scatter with extra cilantro.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white fish fillet, skin on
- 5 oz140g shrimp
- 22 egg white
- 1 1/3 cup300g coarse sea salt
- 22 stalk lemongrass
- 4 cloves4 cloves garlic
- 22 fresh chili
- a small handful cilantro, plus extra for serving
- 2 tbsp2 tbsp fish sauce
- 4 tbsp4 tbsp lime juice
- 2 tsp2 tsp sugar
- 1 cup150g cooked jasmine rice
- 2 tsp2 tsp vegetable oil
