ปลาเผา Bpla Phao (Grilled Fish)
ปลาเผา
Bpla Phao
(Grilled Fish
Prepare:
1 tilapia1/2 cup rock salt1/3 cup wheat flour1 group lemongrass2 pandanus leaves
Sauce:
2 tbsp. minced garlic2 tbsp. minced chili pepper1/2 tsp. sugar2 tbsp. lemon juice2 tbsp. fish sauce1 tbsp. hot water1 tsp. minced coriander root
Cooking Instructions:1. Clean the fish very well. Open its stomach, throw away the inside parts and clean.
2. Crush the lemongrass and pandanus leaves. Fold and tuck it inside the stomach.
3. Mix wheat flour and salt together. Add 3 tbsp. water.
4. Cover all over the fish with the mixed.
5. Grill it. You should check it often because cooking time is vary, depending the heat you make.
6. If the meat still clear, the fish is not ready yet. The meat should be totally white but make sure the meat is still soft. When you over cook it the meat will be hard and it doesn't taste sweet at all.
7. Mix the sauce ingredients altogether. Add more or less spice as you like. Then, dress it with mint or coriander leaves.
This is one of our favorite food in northeast of Thailand. We always got it once a week and it was not expensive at all. My husband told me I should put the recipe in my blog because most people don't know how to cook it this way. I think you should try if you can find some fresh fish, doesn't matter what kind but tilapia will taste the best. It doesn't have many bones. When the fish is fresh, you can taste the sweetness from the meat and there's no fishy smell because lemongrass helped get rid of it.
I remembered the Crown Prince Akihito from Japan gave this 50 Nile Tilapia to His Majesty King Bhumibol Adulyadej, which was the first time that Nile tilapia got into Thailand. Then the King introduced it to us, Thai people, to do tilapia farm. Now, we can have it all year and cheap!
1 tilapia1/2 cup rock salt1/3 cup wheat flour1 group lemongrass2 pandanus leaves
Sauce:
2 tbsp. minced garlic2 tbsp. minced chili pepper1/2 tsp. sugar2 tbsp. lemon juice2 tbsp. fish sauce1 tbsp. hot water1 tsp. minced coriander root
Cooking Instructions:1. Clean the fish very well. Open its stomach, throw away the inside parts and clean.
2. Crush the lemongrass and pandanus leaves. Fold and tuck it inside the stomach.
3. Mix wheat flour and salt together. Add 3 tbsp. water.
4. Cover all over the fish with the mixed.
5. Grill it. You should check it often because cooking time is vary, depending the heat you make.
6. If the meat still clear, the fish is not ready yet. The meat should be totally white but make sure the meat is still soft. When you over cook it the meat will be hard and it doesn't taste sweet at all.
7. Mix the sauce ingredients altogether. Add more or less spice as you like. Then, dress it with mint or coriander leaves.
This is one of our favorite food in northeast of Thailand. We always got it once a week and it was not expensive at all. My husband told me I should put the recipe in my blog because most people don't know how to cook it this way. I think you should try if you can find some fresh fish, doesn't matter what kind but tilapia will taste the best. It doesn't have many bones. When the fish is fresh, you can taste the sweetness from the meat and there's no fishy smell because lemongrass helped get rid of it.
I remembered the Crown Prince Akihito from Japan gave this 50 Nile Tilapia to His Majesty King Bhumibol Adulyadej, which was the first time that Nile tilapia got into Thailand. Then the King introduced it to us, Thai people, to do tilapia farm. Now, we can have it all year and cheap!
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