Dinner

Whole Branzino en Papillote with Soy-Kombu Dashi, Charred Shishito & Burnt Miso Emulsion

Name: Whole Branzino en Papillote with Soy-Kombu Dashi, Charred Shishito & Burnt Miso Emulsion
Prep time: 22 min
Cook time: 28 min
Total time: 50 min
Yield: 2 servings
Ingredients: 2 whole branzino (12 oz each), cleaned and scaled; 1 cup kombu-infused dashi (or water + 1 tbsp kombu soaked 30 minutes); 3 tbsp soy sauce (light or regular); 1 tbsp mirin; 1 tbsp sake (or water); 6 shishito peppers, halved lengthwise and seeded; 8 shiso leaves (or basil if unavailable); 4 tbsp unsalted butter, divided; 2 tbsp white miso paste; 1/2 tsp gochugaru (Korean chili flakes); 2 tbsp crispy shallot crisps (store-bought or fried fresh); 2 tbsp scallion whites, thinly sliced; 1 lemon, cut into thin slices; fleur de sel and cracked black pepper; 1 tbsp rice vinegar

A whole branzino is sealed in parchment with a silky soy-kombu dashi, thin shishito peppers, and delicate shiso leaves. The packet dramatically opens at table, releasing aromatic steam. A burnt miso-brown butter emulsion adds burnished depth, while crispy fried shallots provide final textural flourish.

757cal per serving 72gprotein 42gcarbs 35gfat 22min prep 28min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this