Serving Size: 4

Ingredients

BRANZINO

• 1 whole Branzino, about 1 lb
• 3 Tbsp of Long-tail Sunset Thai Blend
• 1/4 cup of neutral oil
• 2 Tbsp kosher salt
• 1 lime, sliced into rounds
• 1 lemongrass stalk, minced
• 1 shallot, minced

HERB "NUAC CHAM"

• 5 green onions
• 1/2 bunch of cilantro
• 3 Tbsp lime juice
• 3 Tbsp fish sauce
• 1 Tbsp sugar
• 1/4 cup of water

SIDE SALAD

• 2–3 Persian cucumbers
• 1 cup of cherry tomatoes
• 1/4 cup of roasted cashews
• 2 Tbsp of Herb “Nuoc Cham” (above)

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Directions

FOR THE BRANZINO

1. Preheat oven to 425F.
2. Mix oil, spice, and salt together.
3. Score branzino diagonally 3 slices per side for even cooking.
4. Stuff branzino with lime, shallot, and lemongrass.
5. Cover the fish in the spice and oil mixture.
6. Roast for 10–15 min or until fish is beginning to flake off the bone.
7. In a food processor, combine ingredients for the Herb “Nuoc Cham,” and blend until pureed.
8. Toss a 2 Tbsp of Herb “Nuoc Cham” with tomatoes, cucumber, and cashews for an easy side salad.
9. Enjoy!