Pun Pa - Branzino (fri-sun) Recipe

Prep the fish

Rinse each branzino under cold water and pat completely dry inside and out with paper towels. Score the skin with 2–3 diagonal slashes per side (don’t cut into the bone). Season cavity and both sides liberally with kosher salt and white pepper. Squeeze the juice of half a lime over each fish and let rest at room temperature for 10 minutes to let seasoning penetrate.

Debone (chef step)

Although the fish is served whole, for easier wrapping remove the backbone while keeping fillets intact: make a lengthwise incision along the backbone from head to tail on the dorsal side and carefully lift the backbone out with a thin spatula or fingers, leaving the belly attached to keep shape. If you prefer, ask your butcher to butterfly/debone instead. Pat the separated surface dry.

Fry the fish

In a large skillet or wok, add 1 cup neutral oil and heat over medium-high until shimmering (about 350°F/175°C if using a thermometer). Add the branzino, skin-side down first. Fry 4–5 minutes per side, adjusting time for size, until skin is deeply golden and the flesh flakes easily and reaches an internal temperature of 135–140°F (57–60°C). Use tongs to carefully turn the fish once. Transfer to a paper-towel–lined tray and let rest 2 minutes. Squeeze remaining lime over the fish before serving.

Make herb paste

Peel and thinly slice the shallots and garlic. Remove stems from chilies and roughly chop. In a food processor or mortar, pulse shallots, garlic, chilies, cilantro stems, and Thai basil until coarsely combined (small coarse pieces — do not purée into a smooth paste).

Bind and season

Transfer the chopped herb mixture to a bowl. Stir in red curry paste, rice flour, turmeric powder, water, and 1 tsp salt to form a loose, slightly pasty mixture that will adhere to the herbs but still have texture. Let rest 5 minutes so rice flour hydrates.

Fry crisp

In a clean skillet or wok, heat 1 cup neutral oil over medium-high heat until shimmering (about 325–350°F). Working in small batches, drop tablespoon-sized mounds of the herb mixture into the oil and use a slotted spoon to flatten slightly; fry 1–2 minutes per side until bright red-golden and crisp. Remove with a slotted spoon and drain on paper towels. Season immediately with a light pinch of salt. Repeat until all mixture is used. Aim for crisp, not burned — reduce heat if browning too fast.

Assemble wraps

If using rice paper, briefly dip one sheet in warm water (1–2 seconds) — do not oversoak — and lay flat on a plate. Place a piece of fried branzino fillet (skin on) in the center, add a few basil leaves, cilantro, cucumber and carrot julienne. Sprinkle liberally with the red curry herb crisp. Squeeze a lime wedge over the filling and drizzle a little nuoc cham or nam jim jaew. Fold or roll into a wrap, or serve deconstructed for guests to assemble.

Serve

Serve 1 whole fish per 2 people (each fish yields 2–3 wraps depending on size). Provide extra herb crisp and dipping sauce at the table. Recommend eating immediately so skin stays crisp.

Clean up oil: let oil cool slightly and strain into a heatproof container if you plan to reuse, or dispose once fully cooled according to local guidelines. Use remaining paper towels to blot any excess oil from fish and herbs before plating. Keep a thermometer on hand to monitor oil temperature for consistent crisping.