Dinner

Whole Charred Red Snapper en Croûte de Sel with Crispy Tamarind Pods, Burnt Fennel-Anise Emulsion & Charred Okra Escabeche

Name: Whole Charred Red Snapper en Croûte de Sel with Crispy Tamarind Pods, Burnt Fennel-Anise Emulsion & Charred Okra Escabeche
Prep time: 35 min
Cook time: 55 min
Total time: 90 min
Yield: 2 servings
Ingredients: 1 whole red snapper (2½–3 lbs), gutted and scaled; 4 cups kosher salt; 2 egg whites; 2 Tbsp water; 1 bunch fresh thyme (8–10 sprigs); 1 bunch fresh cilantro (8–10 sprigs); 3 limes, halved; 2 garlic cloves, smashed; 2 fennel bulbs, thinly sliced; 1 Tbsp coriander seeds; 1 star anise; 1 tsp black peppercorns; ¼ cup neutral oil; 1 cup fish stock; 2 Tbsp unsalted butter; 2 Tbsp honey; 1 Tbsp tamarind paste; 1 lb fresh okra, trimmed; 2 Tbsp red-wine vinegar; 1 scotch bonnet pepper, halved, seeds and ribs removed; ½ tsp fleur de sel; 8–10 dried tamarind pods, whole

A magnificent whole red snapper is entombed in a sea-salt crust infused with fresh herbs and citrus, then roasted until the flesh is impossibly tender and fragrant. The crust is ceremonially cracked tableside, revealing moist, delicate fish. It rests alongside crispy tamarind pods, a burnt fennel-anise emulsion, and a bright charred okra escabeche—a complete dish of technique, flavor, and theatrical presentation.

1241cal per serving 132gprotein 73gcarbs 50gfat 35min prep 55min 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