ปลาเผาทั้งตัว

Origin

Pla Pao (whole grilled fish) is a traditional local dish originating from southern Thailand, particularly in Phuket and Surat Thani provinces. It uses fresh sea fish caught along the coast, grilled slowly over charcoal to preserve the crispiness of the skin and the tender, juicy texture of the flesh. The tradition of eating grilled fish has become widespread at seafood festivals and gatherings.

Characteristics and Flavor

Whole grilled fish features a fragrant, crispy skin from the charcoal fire, while the white, soft, and juicy fish meat carries a well-balanced flavor from marinades such as galangal, lemongrass, kaffir lime leaves, and fish sauce. The aromatic blend of herbs combined with the smoky essence of charcoal gives it a distinctive and irresistible taste.

Ingredients

Fresh sea fish (such as grouper or tuna), galangal, lemongrass, kaffir lime leaves, fish sauce, granulated sugar, ground black pepper, vegetable oil

How to Eat

Serve hot with steamed rice, seafood dipping sauce, or fresh vegetables like long beans, tomatoes, and cilantro. Use a knife and fork to separate the flesh from the bones, then dip into the sauce or enjoy with rice.

Want your menu to have descriptions like this?

Create Multilingual Menu Free →