Eight Spiced Crispy Skinned Snapper in a Thai Sauce

This red snapper gets a serious spice treatment. Eight aromatics, including Szechuan peppercorn, star anise, cinnamon, fennel, cumin, coriander, white pepper, and ginger, are ground and pressed onto the flesh side of skin-on fillets.

The method is restaurant-level but straightforward. Sear the spice-crusted meat side first in a hot pan to toast the spices and build a fragrant crust, then flip and finish in a screaming hot oven. The skin crisps up like a chip while the flesh stays moist underneath.

Watch the skin closely during the oven phase. The line between crackling crisp and burnt is thin at high heat. If the skin starts darkening too fast, flip the fillets back meat-side down to finish cooking.

Chef Tips

• Coat only the meat side. Spices on the skin side burn against the hot pan and turn bitter. The skin just needs oil and salt.
• Get the pan properly hot before the fish goes in. If the oil isn’t shimmering, the spice crust will stick and tear off.
• Dry the skin thoroughly with paper towels. Moisture is the enemy of crispy fish skin. Pat it until the towel comes away clean.
• Slice the skin separately on the bias after pulling it off. Laying the sliced crispy skin on top of the fish makes for a stunning presentation.

Variations

• Five-spice version: Simplify by using Chinese five-spice powder as the sole rub for a quicker prep.
• Swap the fish: Sea bass or branzino work well with this same spice blend and cooking method.
• Add the Thai sauce: Serve over a pool of Thai sweet chili sauce or a lime-fish sauce dressing to tie into the Thai flavors promised in the name.