Salt-Crusted Whole Grilled Fish with Herbs

Clean the fish thoroughly, removing scales and guts. Score the fish 2-3 times on each side to help with cooking and flavor absorption. Pat dry with paper towels.

Prepare the herbs: lightly smash the lemongrass stalks to release their aroma, and tear the kaffir lime leaves. Slice the galangal and lightly bruise the cilantro roots. Stuff all these herbs generously into the cavity of the fish.

In a large bowl, combine the coarse sea salt with water. Mix well until it forms a thick, damp paste-like consistency. It should hold its shape when pressed.

Place the stuffed fish on a heatproof surface or a piece of foil. Completely encase the fish in the salt mixture, pressing firmly to form a thick, even crust all around. Ensure no part of the fish is exposed.

Preheat your grill to medium-high heat (around 200°C). Carefully transfer the salt-crusted fish to the preheated grill.

Grill for 12-15 minutes per side, or until the salt crust is hardened and the fish is cooked through. The internal temperature of the thickest part of the fish should reach 63°C. You may need to adjust grilling time based on fish thickness.

Remove the fish from the grill. Let it rest for 5 minutes. Carefully crack and remove the hardened salt crust, discarding it. Gently peel back the skin to reveal the moist, flaky fish.

Garnish with fresh cilantro and serve immediately with your favorite Thai dipping sauce (like Nam Jim Seafood) and fresh vegetables.