| 4 | | Snapper fillets with the scaled skin on |
| 1/8 | c | Coarse ground Szechwan peppercorn |
| 1/8 | c | Ground star anise |
| 1/4 | c | Ground cinnamon |
| 1/4 | c | Coarsely ground fennel |
| 1/4 | c | Coarsely ground cumin |
| 1/4 | c | Coarsely ground coriander |
| 1/8 | c | Coarsely ground white peppercorn |
| 1/8 | c | Ground ginger |
| | Salt |
| | THAI HOT AND SOUR BROTH |
| 1/4 | c | Peeled ginger; julienned |
| 1 | tb | Peeled Galangal; julienned |
| 1 | | White onion; sliced |
| 3 | | Thai bird chiles |
| 2 | | Stalks lemongrass; white part only |
| 1/4 | | Cup; ? |
| 3 | | Crab fish sauce |
| 4 | c | Chicken stock |
| 3/4 | c | Rice wine vinegar |
| 1/2 | tb | Ground white pepper |
| 1/2 | c | Thai basil leaves |
| 1 | pk | Enoki mushrooms |
| 1/4 | c | Sliced scallions |
