Pla Pao (Salt-Crusted Grilled Fish)

Preheat the oven to 200°C. Line a baking tray with foil.

Stuff the fish cavity with the bruised lemongrass and half the makrut lime leaves.

In a mixing bowl, combine the coarse sea salt with the egg whites and remaining makrut lime leaves, torn, until the salt is damp and holds together like wet sand.

Pack a layer of the salt mixture onto the tray, lay the fish on top, then pack the remaining salt mixture over the fish to fully encase it.

Bake for 30 minutes until the salt crust is hard and pale golden.

Meanwhile, stir the lime juice, fish sauce, palm sugar, garlic and chillies together in a small bowl to make the nam jim dipping sauce.

Crack open the salt crust with the back of a spoon and brush away the loose salt.

Check the flesh reads 63°C on a meat thermometer inserted at the thickest part, then lift the fish onto a serving plate and serve with the nam jim.