South East Asian Inspired Baked Branzino

Trent Blodgett
Jun 6, 2019 · 1 min read


  • 1 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 “Nuoc 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


  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 10–15min or until fish is beginning to flake off the bone.
  7. Blend everything together for the Herb “Nuoc Cham”
  8. Toss a 2 Tbsp of Herb “Nuoc Cham” with tomatoes, cucumber, and cashews for an easy side salad.
  9. Enjoy!

Spice Tribe

Collected stories, recipes and more from the Spice Tribe team

Trent Blodgett

Written by

Founder and Head Chef of Spice Tribe — Shop our blends at

Spice Tribe

Collected stories, recipes and more from the Spice Tribe team

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