Pla pao is a whole fish cooked in a salt crust over coals at riverside restaurants in Thailand. Garlic, lemongrass, and cilantro are stuffed into the sea bass, which is coated in a thick layer of salt and grilled over hot coals. The crust helps retain the fish’s moisture and aroma.
Stuff the cavity of the cleaned sea bass with the crushed garlic cloves, crushed lemongrass stalks, and a bunch of fresh cilantro with the roots attached. Rub the outside with black pepper.
Mix the rock salt with the egg white until it resembles damp sand. Spread a thick layer under the fish, lay the fish on top, and cover it completely with the remaining salt mixture.
Place the fish over prepared hot coals or on a grill and cook for 7–8 minutes per side, until the salt crust hardens and begins to crack.
Crack the crust at the table to reveal the fish, sprinkle with fresh cilantro, and serve with lemon slices.
Let the fish rest for 5 minutes before cracking the salt crust; the trapped steam helps keep the flesh moist. Allergens: fish and egg.
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