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Pla Pao | Grilled Thai Sea Bass with Lemongrass
(0)
33 min
Quick
Knuspr-Küche
Ein thailändischer Streetfood-Klassiker voller Aromen: Ganzer saftiger Wolfsbarsch, gefüllt mit frischem Zitronengras und Kaffir-Limettenblättern, knusprig gegrillt und serviert mit der berühmten würzig-säuerlichen Nam-Jim-Seafood-Sauce sowie duftendem Jasminreis.
Ingredients
Preparation method
Preparation & filling
Rinse the jasmine rice thoroughly under cold water until the water runs clear. Then cook according to the package instructions until done and keep warm.
Rinse the sea bass thoroughly inside and out under cold water and pat dry with paper towels. Score the skin diagonally three times on each side, about 1 cm deep.
Bruise the lemongrass firmly with the back of a knife to release the essential oils, then cut in half. Stuff the cavity of both fish with the lemongrass stalks and the kaffir lime leaves.
Chef's tip
Traditionally, Pla Pao is often coated with coarse sea salt and rice flour and grilled in a thick salt crust – in the oven, rubbing with salt and oil is sufficient for wonderfully crispy skin.
Instead of sea bass, whole sea bream (gilt-head bream) or trout is also ideal for this traditional Thai preparation method.
40 min
Under an hour
