Dinner

Pan-Seared Branzino en Papillote with Green Curry Paste, Charred Bok Choy & Jasmine Beurre Blanc

Name: Pan-Seared Branzino en Papillote with Green Curry Paste, Charred Bok Choy & Jasmine Beurre Blanc
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 2 servings
Ingredients: 2 whole branzino (approximately 400–500g each), cleaned and scaled; 3 tbsp Thai green curry paste; 100 ml full-fat coconut milk; 4 makrut lime leaves, torn; 2 stalks lemongrass, white part, crushed; 20g fresh Thai basil leaves; 2 Thai red chilies, sliced lengthwise; 4 medium bok choy, halved lengthwise; 2 tbsp fish sauce; 1 tbsp palm sugar; 200ml whole milk or heavy cream; 1 tbsp dried jasmine buds (or 1 tbsp jasmine tea leaves); 150g unsalted butter, cubed, at room temperature; 2 tbsp rice vinegar; Sea salt and white pepper to taste; Neutral oil for charring bok choy; 4 sheets parchment paper

A show-stopping, fragrant whole branzino steamed en papillote with Thai green curry paste, Thai basil, and coconut cream, served tableside as the parchment is opened to release an aromatics-laden plume. The fish is flaky-delicate; the accompanying bok choy is charred at the edges. A jasmine-flower-scented beurre blanc adds elegance and richness without overpowering the fish.

892calper serving 62gprotein 18gcarbs 66gfat 25min prep 40min cook 2serves

≈ Macros estimated from the ingredients · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this