Pla Pao is a whole fish grilled inside a thick salt crust, a staple of Thailand's riverside restaurants. Sea bass is stuffed with garlic, lemongrass and coriander, coated in salt and grilled over charcoal; cracking the crust open at the table keeps the flesh moist and fragrant.
Stuff the cavity of the cleaned sea bass with crushed garlic cloves, bruised lemongrass stalks and the bunch of fresh coriander with its roots; rub the outside with black pepper.
Mix the rock salt with the egg white until it feels like damp sand; spread a thick layer on a tray, lay the fish on top and cover it completely with the remaining salt mixture.
Place the fish on prepared charcoal or a grill and cook each side for 7-8 minutes, until the salt crust hardens and begins to crack.
Crack the crust open at the table to reveal the fish, scatter fresh coriander over it and serve with lemon wedges.
Let the fish rest for 5 minutes before cracking the salt crust so the trapped steam keeps the flesh moist. Allergens: contains egg.
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