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Pla Pao — traditional dish from Southern Thailand, Thailand
Main course Fish & Seafood

Food Flavour DNA

Nutritional Values

🔥350kcal
💪55gProtein
🌾2gCarbs
🥑10gFat
🌿1gFibre
⚖️400 gServing

* Per serving · 400 g. May vary.

Allergens

🐟 Fish

Pla Pao

How to order / say it
Say it ปลาปิ้ง — [plah-pow]
Order I'd like the Pla Pao, please.
Locally ขอปลาปิ้งได้ไหมครับ/ค่ะ
Say locally

Salt-crusted grilled fish filled with herbs.

Why try it?

A quintessential dish for seafood lovers, Pla Pao offers insight into Krabi's deep connection with the ocean. The dish showcases the region's dedication to preserving natural, bold flavors with minimal intervention.

How it tastes

Pla Pao is savored for its moist, tender texture and fragrant filling of lemongrass and herbs. The crunchy, salty crust contrasts with the soft, flaky fish inside, enhanced with a bright, tangy dipping sauce.

Origin & History — first documented: 1950

Although the practice of cooking fish with salt has ancient origins, Pla Pao as a method for grilling whole fish became widespread in the 20th century. It remains a timeless favorite at seaside eateries along Krabi's coast.

Recipe

Ingredients

  • 🐟 500 g whole fish
  • 🧂 100 g sea salt
  • 🌿 20 g lemongrass
  • 🍋 1 whole lime
  • 🧄 10 g garlic
  • 🌿 10 g cilantro
  • 🥣 50 ml chili sauce

Method

  1. 1 Clean and prepare the fish, stuffing it with lemongrass and garlic.
  2. 2 Coat the fish completely with sea salt.
  3. 3 Grill the fish over hot coals until the skin is crisp and the fish is cooked.
  4. 4 Serve with chili sauce, lime, and fresh herbs.

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All Asia recipes — Thailand — Krabi — Pla Pao
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