Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fish
Thai Broth
Method
Preparing the Fish
- 1
Clean and Season the Branzino
Rinse the whole branzino under cold water and pat dry. Season the inside and outside of the fish with salt and black pepper.
- 2
Heat the Oil
In a large skillet, heat the vegetable oil over medium-high heat until hot.
- 3
Fry the Fish
Carefully add the branzino to the hot oil and fry for about 5-7 minutes on each side, or until crispy and golden brown. Remove and set aside.
Making the Thai Broth
- 4
Combine Ingredients
In a large pot, combine the coconut milk, chicken or vegetable broth, smashed lemongrass, black lime, sliced galangal, and fish sauce.
- 5
Simmer the Broth
Bring the mixture to a simmer over medium heat. Let it simmer for about 15 minutes to infuse the flavors.
- 6
Finish the Broth
Add the chopped cilantro and sliced Thai chili to the broth. Stir well and remove from heat.
Serving
- 7
Plate and Serve
Place the crispy branzino on a serving platter and ladle the hot Thai broth around it. Serve immediately.