Branzino Recipe
edamame, smoked mushrooms, pickled onions, napa cabbage, tentsuyu
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Ingredients
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Seafood
Vegetables
Sauce
Method
Preparing the Fish
- 1
Clean and Prepare the Branzino
Rinse the branzino under cold water and pat dry with paper towels. Make a few diagonal slashes on each side of the fish to help it cook evenly.
- 2
Season the Fish
Rub the outside and inside of the branzino with salt and pepper. Optionally, you can stuff the cavity with herbs like thyme or parsley for additional flavor.
Cooking the Fish
- 3
Grill or Roast the Fish
Preheat your grill or oven to 400°F (200°C). If grilling, place the branzino on a grill basket or directly on the grates. Grill for about 6-8 minutes on each side, or until the flesh is opaque and flakes easily with a fork. If roasting, place the fish on a baking sheet and roast for about 20 minutes, turning halfway through.
Preparing the Vegetables
- 4
- 5
Prepare the Napa Cabbage
Shred the napa cabbage into thin strips and set aside. You will use this as a fresh bed for the fish.
Serving the Dish
- 6
Plate the Dish
On a large serving platter, lay down the shredded napa cabbage as a bed. Place the grilled branzino on top. Arrange the sautéed edamame and smoked mushrooms around the fish and add the pickled onions on top.
- 7
Add Tentsuyu
Serve the tentsuyu in a small bowl on the side for dipping, allowing guests to enjoy the flavors as desired.
