Dinner

Whole Roasted Lapu-Lapu en Papillote with Lemongrass Beurre Blanc, Green Mango & Charred Shishito

Name: Whole Roasted Lapu-Lapu en Papillote with Lemongrass Beurre Blanc, Green Mango & Charred Shishito
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 2 servings
Ingredients: 1 whole lapu-lapu (grouper) or sea bream (2.5–3 lb), scaled and gutted; 4 stalks fresh lemongrass (white part), bruised and cut into 2-in. pieces; 1 (2-in.) piece fresh ginger, sliced thin; 8 leaves fresh Thai basil (or cilantro); 3 cloves garlic, sliced; 2 shallots, thinly sliced; 1/4 cup unsweetened coconut milk; 2 Tbsp fish sauce (patis); Juice of 1 lime; Kosher salt and white pepper; 4 Tbsp unsalted butter (divided); 2 stalks fresh lemongrass, finely minced (for beurre blanc); 1 large green mango, peeled and julienned; 12 shishito peppers; 1 tsp neutral oil; Fleur de sel; Thai basil for garnish

A whole grouper (or snapper), stuffed with fresh lemongrass, ginger, and Thai basil, sealed in parchment with aromatics and a touch of coconut milk, steamed until the flesh is delicate and flakes gently. Unwrapped tableside, drizzled with a glossy lemongrass-brown butter sauce, scattered with tart green mango shards and charred shishito peppers.

1147calper serving 110gprotein 70gcarbs 51gfat 20min prep 35min 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