Recipe for Eight Spiced Crispy Skinned Snapper in a Thai Hot and

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Yield:

1 Servings

Ingredients:

Amount	Ingredient
4 x	Snapper fillets with the scaled skin on
1/8 cup	Coarse ground Szechwan peppercorn
1/8 cup	Ground star anise
1/4 cup	Ground cinnamon
1/4 cup	Coarsely ground fennel
1/4 cup	Coarsely ground cumin
1/4 cup	Coarsely ground coriander
1/8 cup	Coarsely ground white peppercorn
1/8 cup	Ground ginger

Instructions:

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.

NOTES : SOUR BROTH

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