Pumpkin Seed Crusted Snapper with Curry Pumpkin Puree and Hibiscus Fluid Gel

Pumpkin Seed Crusted Snapper with Curry Pumpkin Puree and Hibiscus Fluid Gel

This pumpkin seed crusted snapper recipe combines crispy, herb-infused crusted fish with a silky curry pumpkin purée and a bright hibiscus fluid gel. Featured on CombiNation, this dish brings together the tropical flavors of Barbados and the refined culinary techniques of Croatia for a visually striking and flavor-packed main course.

The Inspiration

Inspired by the coastal cuisines of Croatia and the bold, spice-driven flavors of Barbados, this dish highlights the harmony between freshness, heat, and acidity. The snapper is topped with a crunchy pumpkin seed crust that adds texture and nuttiness, while the curry pumpkin purée provides warmth and comfort. The hibiscus fluid gel introduces a tart, floral contrast that cuts through the richness of the dish. This recipe reflects Craig Wong’s approach to fusion cuisine—layering global influences with modern techniques to create dishes that are both artistic and deeply flavorful.

Ingredients

Hibiscus Fluid Gel

• ½ ounce (14 g) hibiscus flowers
• 1 cinnamon stick
• 4 whole cloves
• 1 2/3 ounces (47 g) sugar
• 2 cups (470 ml) boiling water
• 1% agar agar by weight

Pumpkin Seed Crust

• ½ cup (120 ml) panko breadcrumbs
• ¼ cup (60 ml) pumpkin seeds, toasted and ground
• ½ scotch bonnet chili, deseeded and finely chopped
• 3 sprigs thyme, leaves only
• 1 clove garlic, finely chopped (rasp)
• 1 teaspoon (5 ml) ground allspice
• 6 tablespoons (90 ml) butter, soft

Curry Pumpkin Puree

• 1 buttercup pumpkin, peeled and cubed
• 1 ½ quarts (1.5 L) chicken stock
• ½ scotch bonnet
• 2 sprigs thyme
• 3 tablespoons (45 ml) cold butter
• ½ tablespoon (7.5 ml) Caribbean curry powder
• Salt

 For the Snapper

• 4 snapper fillets, skin on and pin bones removed
• Salt and pepper
• Pumpkin Seed Crust

Edible flowers, to garnish

Method

For the Hibiscus Fluid Gel

• Make a tea by combining hibiscus flowers, sugar, cinnamon, and cloves to a heatproof dish or saucepan. Add boiling water and allow to steep for 45 minutes.
• Strain, reserving the tea and discarding the solids.
• Weigh strained tea on a digital scale to calculate and weigh out the amount of agar agar needed – for the easiest math, use metric units and weigh out 1 gram of agar powder for every 100 grams of tea.
• Add strained tea to a saucepan and bring to a boil. When boiling, add agar agar powder. Whisk well and continue to boil for 1 minute, until clear.
• Pour the tea-agar agar mixture into a wide dish and chill for at least 4 hours, until set and firm.
• Add the set jelly into a blender and blend on low. Slowly increase the speed to high and continue blending until a shiny, smooth fluid gel forms.
• Transfer the fluid gel to a squeeze bottle and reserve for plating. Refrigerate if not using right away.

For the Pumpkin Seed Crust

• In a bowl, mix panko, pumpkin seeds, scotch bonnet, thyme, allspice, garlic, and butter, combining by hand to form a dough.
• Between two sheets of parchment paper, roll the dough out very thin (1/4-inch/6 mm), then chill completely, about 2 hours.
• Before plating, cut the dough into the shapes of the fillets.

Pumpkin Puree

• In a medium pot, bring the chicken stock to a boil.
• Add the cubes of pumpkin and return to a boil, then add the scotch bonnet pepper and thyme and boil for 12 minutes.
• Remove the scotch bonnet and discard, and continue cooking for 20-25 minutes, until the pumpkin is very soft.
• Remove and discard the thyme.
• Strain, reserving the pumpkin. If desired, reserve the cooking liquid for another use, such as a soup.
• Transfer the cooked pumpkin to the blender, add the curry powder and blend on high until smooth.
• Add in the butter and continue blending until a uniform, glossy puree has formed.
• Season with salt. Reserve and keep warm for plating.

For the Snapper

• Preheat an oven to 425 F (220 C).
• Season the fish with salt and pepper. Carefully top the skin side of the fillets with the reserved, prepared, Pumpkin Seed Crusts.
• Transfer fillets to a pan and bake for 7-8 minutes, until cooked through and crusty.

To Serve

• Dress the left side of a plate with a series of artfully arranged dots of the hibiscus fluid gel.
• Add a spoonful of the warm pumpkin puree to the right side of the plate. Lay crusted fillet on left. Garnish with edible flowers.

Serving Suggestions

This pumpkin seed crusted snapper recipe is ideal for elegant dinners, tasting menus, or special occasions where presentation and layered flavors are key. Serve it with a light citrus salad or steamed vegetables to complement the richness of the pumpkin purée and the aromatic spice of the crust. A crisp white wine or a dry rosé pairs beautifully with the dish, enhancing the delicate flavors of the snapper while balancing the sweetness and spice elements. When serving, focus on clean, minimal plating to highlight the vibrant colors of the hibiscus gel, golden crust, and rich pumpkin purée, creating a visually stunning and memorable dining experience.

Final Thoughts

This pumpkin seed crusted snapper recipe showcases the creativity of fusion cuisine, blending Caribbean spices with European technique to create a dish that is both refined and expressive. The contrast between the crispy crust, smooth purée, and tangy hibiscus gel delivers complexity in every bite. Inspired by CombiNation, this recipe demonstrates how thoughtful layering of ingredients and textures can transform a simple fish dish into a sophisticated and balanced culinary experience.