- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Thai cooks love tilapia for its versatility. "You can steam it, fry it or grill it," Andy Ricker says about this mild white fish. At Pok Pok, he stuffs whole fish with lemongrass, encases it in a salt crust, and cooks it over a charcoal fire. Be sure the heat stays relatively low, or the crust will burn before the fish is ready to emerge, moist and fragrant.
Ingredient:
- 4 lemongrass stalks, tender inner bulbs only, cut into 2-inch lengths
- Four 2-pound tilapia, scaled and cleaned
- Slurry made with 1/2 cup cornstarch dissolved in 6 tablespoons of water
- 1/2 cup kosher salt
