When I was in Udon Thani, in the northeastern region of Thailand, I ate at a restaurant called Udon Miang Pla Pao (อุดรเมี่ยงปลาเผา), that specializes in serving extremely fresh fish. The fish are stored in a live aquarium, and once they are pulled from the water, they are de-gutted, then stuffed with pandan leaves, lemongrass, and basil, crusted in a thick layer of salt, then slow roasted over indirect charcoal. The result is extremely juicy and flaky fresh fish. I ordered the miang pla pao (เมี่ยงปลาเผา), roasted fish served with an abundance of fresh herbs and vegetables and four different dippings sauces. For more details go here: http://www.eatingthaifood.com/2014/12/miang-pla-pao-udon-thani/