Pla Pao

Experience the vibrant flavors of Thai cuisine with Pla Pao, a whole fish grilled to perfection, infused with aromatic lemongrass and galangal. Ideal for a weekend gathering or a festive dinner, this dish will impress your guests.

• 1 kg whole fish (such as tilapia or snapper)
• 1 cup lemongrass
• 1 cup galangal
• 1 cup kaffir lime leaves
• 1 tsp salt
• 2 tbsp vegetable oil
• 1 cup banana leaves
• 1 lime for garnish

Method

1. 1

   Preheat your grill to medium-high heat.

2. 2

   Clean and scale the fish, making slits on both sides for better seasoning.

3. 3

   Rub the fish inside and out with salt, and stuff the body cavity with lemongrass, galangal, and kaffir lime leaves.

4. 4

   Brush the outside of the fish with vegetable oil and wrap it with banana leaves if using.

5. 5

   Place the fish on the grill and cook for about 15 minutes on each side, or until the fish is thoroughly cooked and flakes easily with a fork.

6. 6

   Remove the fish from the grill, unwrap if you used banana leaves, and serve hot with lime wedges on the side.