Thai people love to eat fish whole! You’ll often spot these salt crusted fish being sold on the streets of Thailand, and here’s a recipe that shows you how you can recreate it at home. The salt helps retain the moisture in the fish which makes the fish so incredibly juicy!! Along with the wonderful aroma of Thai herbs, this is the perfect fish for any holiday table.
This method works with any kind of fish you like, as long as they’re not too small, otherwise it can become too salty. I’m using ocean perch in this video.
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.
Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
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Subscribed! We haven’t seen your show in quite a while and honestly forgot
about it, but we still use your recipe for fried rice because it is the
best. Your videos are brilliant, and well will be looking forward to trying
your new recipes. keep up the good work!
Hi, is there any other substitute for the Pandan leaf as they’re hard to
get hold of fresh in the UK. Great simple recipe, cheers!
You can just leave it out.
any fish will do as long as it has white flesh right? 🙂 will definitely
try this! 😊
yes!
lol that ‘salt cave’ is called ‘salazón’ in spanish and it was used by the
romans to preserve the fish longer without freezing it ^.^
That fish looks so delicious! Going to try this soon :)