The story
At the floating markets of Bangkok, Grilled Fish by Ket has earned a stellar 4.7-star reputation for its salt-baked fish. Creator Doobydobap called it "incredible," noting that the fish was "perfectly cooked" and accompanied by "amazing dipping sauces" that were "a game changer."
This buzzy, casual stall serves only the signature Pla Pao, but the execution is flawless. Diners gather in an outdoor setting, peeling back the salt crust to reveal tender, flaky fish. The real magic, as Doobydobap emphasized, lies in those sauces—bright, punchy, and transformative. For an authentic street-food moment, this is Bangkok at its best.
Synthesised by AI from every creator’s review. First reviewed 2025.
Most-loved dishes
AI summary of what 1 dish mentions say about the food
The salt-baked pla pao emerges as the undeniable star, its crispy skin and moist flesh earning singular praise. Reviewers paint Grilled Fish by Ket as a humble, no-frills spot delivering authentic, deeply satisfying Thai seafood.
“This is our salt-baked fish — you dress it in coarse salt, roasted over embers low and slow. You don't eat the outside skin because it's going to be way too salty and plus it has scales. It's steamy, warm, hot, and the salt just ends up penetrating through really naturally. Look how soft and silky and milky that looks — this looks like my inner thigh. For the sauce we have a lime and herb chili dressing that's acidic, and here is a tamarind and chili dressing that's a little bit more warm flavored. The thing about Thai chili is it looks so harmless and then it just fucks you up. This one is sweeter, more mild, still packs a punch but the chili in it is more similar to pepperoncino, and you can see from the black speckles that it is charred to really bring out the sweetness and then pounded into hot sauce. I'm going to try the fish with the lime dressing. I know previously I said that Chinese/Taiwanese style of steaming fish is superior, but in terms of the sauce game, I love Thai style steamed or grilled fish. This salt bake is perfect because it kind of creates an outer layer to protect the fish — it kind of steams it from within in its own juice.”
What creators say
1 creator has covered Grilled Fish by Ket. Most active: Doobydobap
A stall at the floating market serving incredible salt-baked fish with amazing dipping sauces — the fish was perfectly cooked and the sauces were a game changer.
Dishes mentioned
Pla Pao (Salt-Baked Fish)
This is our salt-baked fish — you dress it in coarse salt, roasted over embers low and slow. You don't eat the outside skin because it's going to be way too salty and plus it has scales. It's steamy, warm, hot, and the salt just ends up penetrating through really naturally. Look how soft and silky and milky that looks — this looks like my inner thigh. For the sauce we have a lime and herb chili dressing that's acidic, and here is a tamarind and chili dressing that's a little bit more warm flavored. The thing about Thai chili is it looks so harmless and then it just fucks you up. This one is sweeter, more mild, still packs a punch but the chili in it is more similar to pepperoncino, and you can see from the black speckles that it is charred to really bring out the sweetness and then pounded into hot sauce. I'm going to try the fish with the lime dressing. I know previously I said that Chinese/Taiwanese style of steaming fish is superior, but in terms of the sauce game, I love Thai style steamed or grilled fish. This salt bake is perfect because it kind of creates an outer layer to protect the fish — it kind of steams it from within in its own juice.
