Fish Stuffed with Lemongrass and Lime Leaves
One of the most authentic and must-try dishes from the streets of Bangkok is the fish stuffed with lemongrass and lime leaves. In this dish, a whole fish is stuffed with lemongrass, kafir lime leaves, and sometimes basil, then coated in a thick layer of salt during the cooking process to keep the flesh moist and juicy. The salt crust is then peeled back before eating. This flavorful fish is usually served with a spicy Thai chili sauce that complements the fish's subtle flavors. The stuffing of lemongrass and lime leaves gives the fish a refreshing aroma and a citrusy taste that stands out against other fried fish dishes. It's a dish that is not to be missed if you're looking for traditional and savory Thai street food flavors.
Overall, the streets of Bangkok offer a wide variety of flavors and dishes to suit anyone's palette, but the fish stuffed with lemongrass and lime leaves is one to try if you want a burst of authentic Thai flavors.
Fish Stuffed with Lemongrass and Lime Leaves Recipe
Here's a recipe to prepare fish stuffed with lemongrass and lime leaves at home:
Ingredients:
- 1 whole fish (1.5 to 2 lbs), such as red snapper, tilapia, or sea bass, cleaned and scaled
- 2 stalks lemongrass, thinly sliced
- 10 kaffir lime leaves, thinly sliced
- A small handful of Thai basil leaves (optional)
- 2 cups coarse sea salt
- 1 egg white
- 1 tbsp vegetable oil
- For the spicy Thai chili sauce: -- 3 garlic cloves, minced -- 1 tbsp fresh red chili, finely chopped -- 3 tbsp fish sauce -- 2 tbsp lime juice -- 1 tbsp sugar -- 2 tbsp water -- 1 tsp cilantro, chopped
Instructions:
Preheat the oven to 400°F (200°C).
Rinse the fish under cold water, pat dry with paper towels, and make 2-3 diagonal slashes on both sides of the fish.
Mix the lemongrass, kaffir lime leaves, and Thai basil leaves (if using) together. Stuff the fish cavity with this mixture.
In a bowl, mix the coarse sea salt and egg white together. The mixture should have the consistency of wet sand.
Lay a piece of parchment paper on a baking sheet. Spread a thin layer of the salt mixture on the parchment paper, about the size of the fish.
Place the stuffed fish on top of the salt layer. Completely cover the fish with the remaining salt mixture, pressing it down firmly to form a crust.
Bake the fish in the preheated oven for 25-30 minutes, or until the internal temperature reaches 145°F (63°C).
While the fish is baking, prepare the spicy Thai chili sauce. In a small bowl, mix the minced garlic, chopped red chili, fish sauce, lime juice, sugar, water, and chopped cilantro. Set aside.
After the fish is done baking, let it rest for about 5 minutes. Carefully remove the salt crust, using a brush to remove any remaining salt.
Transfer the fish to a serving platter, drizzle with vegetable oil, and serve with the spicy Thai chili sauce.
Enjoy your homemade fish stuffed with lemongrass and lime leaves, and savor the authentic Thai street food flavors in the comfort of your own home!
