Dinner

Whole Charred Branzino en Papillote with Lemongrass, Green Curry & Crispy Rice Noodle Crown

Name: Whole Charred Branzino en Papillote with Lemongrass, Green Curry & Crispy Rice Noodle Crown
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 2 servings
Ingredients: 2 whole branzino (400–450g each), cleaned and scaled; 3 tbsp green curry paste (Thai); 2 tbsp coconut milk; 2 stalks lemongrass, white part only, cut into 4-inch pieces, bruised; 1 tbsp fish sauce; 1 tbsp lime juice; 1 tsp palm sugar; 20 Thai basil leaves; 4 cloves garlic, minced; 3 makrut lime leaves, torn; 2 long red chilies, bias-sliced; 1 cup rice vermicelli noodles (dried); Neutral oil for frying (1 liter); 1 tbsp sesame oil (toasted); Sea salt & white pepper; 1 lime, cut into wedges; Fresh cilantro sprigs; Crispy shallots (store-bought or homemade)

A whole branzino, scored and rubbed with green curry paste, steams in parchment with lemongrass, Thai basil, and lime, its delicate flesh becoming impossibly moist and deeply flavored. The papillote is torn open tableside, releasing an intoxicating cloud of curry-lemongrass steam. A crown of twice-fried rice noodles adds shatter and sophistication, catching every drop of the aromatic liquid that cascades forth.

1224calper serving 77gprotein 113gcarbs 49gfat 30min 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