This requires a lengthy preparation time, but the freshness of this dish is worth the 30-minutes wait.
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The large sea bass fish is coated in a layer of salt, stuffed with lemongrass and other Thai herbs, slow grilled, then the salt is gently removed.
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This results in the fish skin carrying most of the smoky salty savoury flavour, while the fish meat itself is clean-tasting with fresh sweet savoury herbal flavour.
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Served with silky rice vermicelli noodles with grainy sweet flavour, and crisp leafy lettuce with vegetal sweet notes, this grilled fish dish is succulent and delicious.
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I love it when paired with a chili dipping sauce.
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Noodle Thai Thai Kitchen
More details: https://ivanteh-runningman.blogspot.com/2021/10/noodle-thai-thai-kitchen_02076665505.html