Can Thai Spicy Grilled Fish Salad be prepared in advance?

The salad dressing can be prepared ahead of time and stored in the refrigerator for up to three days. The fish, however, is best grilled fresh for maximum flavor and tenderness. For meal prep, grill the fish on the same day you plan to serve it and combine with the dressing just before eating.

What herbs are essential in Thai Spicy Grilled Fish Salad?

Lemongrass and kaffir lime leaves are essential for stuffing the fish, while cilantro, mint, and sawtooth coriander are commonly used in the salad itself. These herbs provide fragrance and freshness, balancing the heat from the chilies and the sourness from lime juice.

How spicy is Thai Spicy Grilled Fish Salad?

The spiciness level depends on the number of chilies used. Traditional recipes call for around 20 Thai bird’s eye chilies, which make the salad very hot. However, you can reduce the number or substitute with milder chilies to adjust the heat while keeping the flavor intact.

Can Thai Spicy Grilled Fish Salad be made with frozen fish?

Yes, frozen fish can be used if fresh fish isn’t available, but make sure it’s thawed completely and patted dry before grilling. While the flavor may not be as vibrant as fresh-caught fish, Thai Spicy Grilled Fish Salad made with frozen fish can still deliver delicious results.

Thai Spicy Grilled Fish Salad – Authentic & Delicious Recipe

Description

Thai Spicy Grilled Fish Salad is an authentic Thai dish made with whole fish grilled in a salt crust, stuffed with lemongrass and kaffir lime leaves, and served with a tangy chili-lime dipping sauce. This traditional recipe combines smoky, citrusy, and spicy flavors, making it one of the most beloved Thai seafood salads.

Ingredients

Scale

2 whole fish (1–1.5 kg each), such as tilapia or sea bass
1 kg coarse sea salt
1 cup lemongrass, cut into long stalks
1 cup kaffir lime leaves
2–3 limes, quartered
2–3 tablespoons vegetable oil
Banana leaves or aluminium foil (optional for grilling)
2 tablespoons fish sauce
1 tablespoon lime juice
2 teaspoons palm sugar
1 bird’s eye chili, finely chopped
1 clove garlic, minced
1 tablespoon chopped cilantro

Instructions

Preheat your grill to medium-high heat (around 180°C/350°F). Clean the fish thoroughly, removing scales and insides. Pat dry with paper towels.
Stuff the fish cavity with lemongrass, kaffir lime leaves, and lime wedges to infuse fragrance during grilling.
Mix coarse sea salt with a tablespoon of water to slightly moisten it. This helps form a protective crust that locks in moisture.
Rub the fish lightly with vegetable oil. Pack the moistened sea salt around the fish completely. If desired, wrap in banana leaves or foil for added flavor.
Place the fish on the preheated grill. Grill for 20–30 minutes per side, depending on thickness, until the salt crust hardens and the flesh cooks through.
Meanwhile, prepare the dipping sauce by mixing fish sauce, lime juice, palm sugar, chili, garlic, and cilantro. Adjust taste to preference.
Once cooked, remove the fish from the grill. Let rest, then crack and peel away the hardened salt crust. Keep the aromatic stuffing inside.
Serve the fish on a platter with the dipping sauce, alongside sticky rice or jasmine rice and fresh vegetables.

Notes

Use fresh whole fish for the best flavor and texture.
Charcoal grilling adds authentic smoky depth to the dish.
Adjust the chili quantity in the dipping sauce to control spice levels.
Wrapping the fish in banana leaves helps retain moisture and adds aroma.
This dish pairs perfectly with sticky rice and Thai basil or cucumber.

Nutrition

Serving Size: 1 portion (approx. 200g fish with sauce)
Calories: 280
Sugar: 3g
Sodium: 780mg
Fat: 9g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 1g
Protein: 38g
Cholesterol: 85mg

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