Lunch

Chilli-Crusted Branzino Escabeche with Charred Summer Vegetables & Pomegranate Molasses Syrup

Name: Chilli-Crusted Branzino Escabeche with Charred Summer Vegetables & Pomegranate Molasses Syrup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 2 servings
Ingredients: 1 whole branzino (1.5 lbs), gutted and scaled, pin bones removed; 2 tbsp Kashmiri chilli powder; 1 tsp ground coriander; ½ tsp fennel seeds, lightly toasted and ground; 3 tbsp ghee; 1 medium zucchini, sliced lengthwise on mandoline; 1 green (unripe) mango, peeled and sliced thin; 1 medium red onion, sliced into thin rings; 3 tbsp pomegranate molasses; 1 tbsp honey; 1 tbsp apple cider vinegar; ½ tsp kasuri methi (dried fenugreek); 1 dried red chilli, broken; ¼ cup cilantro, roughly chopped; 3 tbsp neutral oil; ¼ cup shallots, sliced thin (for frying); Fleur de sel and black pepper to taste; 2 tbsp Indian cilantro chutney (or make: cilantro + mint + lime + oil blended)

A striking composed lunch: a whole side of branzino, scored skin-side and seared until crackling, dusted with a Kashmiri chilli and coriander crust, laid atop a quick escabeche of charred zucchini, red onion, and green mango. A glossy pomegranate molasses reduction (spiked with kasuri methi and chilli) pools around the plate, finished with crispy fried shallots and cilantro oil.

971cal 65gprotein 57gcarbs 54gfat 20min prep 35min cook 2serves

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