Thai · Dinner
Grilled Whole Fish with Salt Crust (Low-Calorie)
A whole white fish is scored, stuffed with lemongrass and kaffir lime leaves, and grilled over charcoal inside a thin salt crust that seasons the flesh without heavy coating. Served with a sharp lime, garlic and chili dipping sauce, this version relies on fresh herbs and minimal fat for flavour.
$7
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
336Calories
41.2gProtein
2.7gFat
9.8gCarbs
6.1gSugar
1.1gFiber
2980mgSodium
95mgChol
0.6gSat Fat
650mgPotassium
60mgCalcium
1.6mgIron
2.3mcgVitamin B12
14mgVitamin C
low-calorie
gluten-free
protein-rich
low-carb
low-calorie
Instructions
1
Prep
Rinse the fish, pat dry, and score three diagonal slashes on each side down to the bone for even cooking.
2
Stuff
Pack lemongrass pieces, kaffir lime leaves, and crushed garlic into the fish cavity, pressing them in firmly.
3
Build
Whisk egg white with coarse salt until thick and spreadable, then coat both sides of the fish evenly.
4
Grill
Place the fish on a grate over medium-high charcoal heat and cook 8 to 10 minutes per side until the salt crust cracks and flesh flakes easily.
5
Plate
Crack and peel away the hardened salt crust, transfer the fish to a plate, scatter cilantro over it, and serve with lime-chili-garlic dipping sauce made by whisking together lime juice, fish sauce, minced garlic, finely chopped chili, and sugar.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g whole white fish, gutted and scaled
- 22 stalk lemongrass
- 66 kaffir lime leaves
- 4 cloves4 cloves garlic
- 22 egg white
- 4 tbsp36g coarse salt
- 2 tbsp30ml lime juice
- 2 tbsp30ml fish sauce
- 22 small red chili
- 2 tsp2 tsp sugar
- a small handful cilantro leaves
