Eight Spiced Crispy Skinned Snapper In A Thai Hot And

Ingredients

4 snapper fillets with the scaled skin on
18 gr coarse szechwan peppercorn
14 gr star anise
32 gr cinnamon
24 gr coarsely fennel
24 gr coarsely cumin
24 gr coarsely coriander
18 gr coarsely peppercorn
10 gr ginger
1 salt

Instructions

Salt snapper and coat only meat side with spice mix. In a medium hot pan with canola oil, saute meat side first until brown then flip and roast in a 450 degree oven for 58 minutes. Be careful not to burn the skin. May have to flip over back to finish. Pull crispy skin off and slice on the bias.