Dinner

Whole Charred Branzino en Papillote with Lemongrass, Turmeric & Coconut Beurre Blanc

Name: Whole Charred Branzino en Papillote with Lemongrass, Turmeric & Coconut Beurre Blanc
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 2 servings
Ingredients: 2 whole branzino (12-14 oz each), gutted and scaled, gills removed; 4 stalks fresh lemongrass, white and light green parts, sliced thin; 2-inch piece fresh galangal, peeled and sliced thin; 1 tbsp fresh turmeric, grated (or 1.5 tsp dried); 2 dried red chilies; 8-10 fresh Thai basil leaves; 1 cup unsweetened coconut milk; 0.5 cup fish or vegetable stock; 2 tbsp tamarind paste; 1 tbsp fish sauce; 1 tbsp palm sugar; 3 tbsp unsalted butter, cold and cubed; 0.5 tsp ground turmeric for sauce; 0.25 cup heavy cream; 2 tbsp fresh lime juice; kosher salt and white pepper; neutral oil for brushing parchment; 2 tbsp black sesame seeds; crispy garlic chips for garnish; microgreens or Thai basil for plating

A whole branzino sealed in parchment paper with aromatic lemongrass, galangal, and turmeric, braised in coconut broth and finished with a silky turmeric-coconut beurre blanc. The papillote releases an aromatic, perfumed steam when opened at table—elegant theater and sophisticated technique in perfect balance.

1090calper serving 68gprotein 38gcarbs 77gfat 25min prep 45min 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