Back to 4 servings For the fish 1 whole fish (sea bream, sea bass, red snapper, or tilapia, about 1.5 to 2 lb), scaled and gutted through the gills, head and tail left on 4 stalks lemongrass, bruised 10 kaffir lime leaves, or 1 thinly sliced lime 3 coriander roots or stems, smashed 2 galangal slices, smashed, optional 2 cups coarse sea salt, about 280 g 2 tbsp all-purpose flour, helps the crust hold 1 tbsp water, or as needed, to make the salt slightly moist For the sauce 10 garlic cloves, roughly chopped 6 green bird's eye chilies, roughly chopped; use fewer for milder 3 red bird's eye chilies, roughly chopped 3 tbsp fish sauce 0.5 cup fresh lime juice 2 tbsp sugar, palm or white 1 tbsp oyster sauce 3 tbsp fresh coriander, leaves and tender stems, chopped
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1 Step 1: Set up a charcoal grill or heat a gas grill for direct heat, keeping the fire low and even. Let the coals settle to medium-low so the crust does not scorch.2 Step 2: Rinse the fish, pat it very dry, and bruise the lemongrass with the side of a knife. Stuff the cavity with lemongrass, lime leaves, coriander roots and galangal, packing firmly without tearing the flesh.3 Step 3: Mix the coarse salt with the flour and just enough water to make it slightly moist and fluffy. Press the salt mixture all over both sides of the fish, including head and tail, so it sticks in an even layer.4 Step 4: Place the fish on the grill and cook slowly, about 15 minutes before the first turn, then turn as little as possible. Flip gently once the salt has dried somewhat so the skin does not tear.5 Step 5: Continue grilling until the fish feels firm when pressed, the flesh is cooked through and the salt crust is golden and crusty, about 40 to 45 minutes in total. Move the fish to indirect heat if the outside darkens too quickly.6 Step 6: While the fish grills, pound the garlic and chilies in a mortar until no large chunks remain. Stir in the fish sauce, lime juice, sugar and oyster sauce until the sugar dissolves, then taste and balance salty, sweet, sour and spicy.7 Step 7: Rest the fish for a few minutes. Crack off the salt crust from the top, lift away the skin, and lift the fillets from the bones. Spoon the sauce over the fish and sprinkle with chopped coriander just before serving.getsaucepan.com/r/cee0c4ec-5f59-511b-a123-8c999986a511
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