dinner

Pla Pao Gleua (Salt-Crusted Grilled Sea Bass with Tamarind-Chili Dipping Sauce)

Name: Pla Pao Gleua (Salt-Crusted Grilled Sea Bass with Tamarind-Chili Dipping Sauce)
Ingredients: 153.3 g Atlantic Salmon Prime Fillet (used as firm white fish substitute per constraints); 198.8 g Rice, white, long-grain, cooked; 114.7 g Squash, zucchini, raw; 30.6 g Tamarind paste (with added palm sugar for balance)

Nutrition

657

kcal

Calories

Protein

Carbs

Fat

AI Insight

Insight not available for this recipe.

Ingredients(4)

Atlantic Salmon Prime Fillet (used as firm white fish substitute per constraints)153.3 g

Rice, white, long-grain, cooked198.8 g

Squash, zucchini, raw114.7 g

Tamarind paste (with added palm sugar for balance)30.6 g

Instructions

Prepare the tamarind-chili dipping sauce by whisking 40g of tamarind concentrate with palm sugar, a splash of fish sauce, lime juice, and finely minced fresh chili; set aside to let flavors bloom.

Season the Atlantic salmon fillets generously with coarse sea salt and stuff with lemongrass stalks and kaffir lime leaves.

Grill the fish over high, direct heat for 4-5 minutes per side until the exterior forms a firm, savory crust and the flesh is opaque and flakes easily with a fork.

Meanwhile, slice the zucchini into thin coins and sauté quickly in a screaming hot wok with a touch of oil until slightly charred but still tender-crisp.

Steam the white rice until fluffy and fragrant.

Plating: Arrange the grilled fish on a bed of fresh greens (ensure no cilantro is used as requested). Place a portion of jasmine rice and charred zucchini alongside. Drizzle the tangy, sweet-and-spicy tamarind sauce over the fish just before serving, finishing with a squeeze of fresh lime and a pinch of toasted chili flakes.