Baked Snapper with Chilies, Ginger and Basil

Tender, flaky whole snapper infused with the bold heat of chilies, fresh ginger, and aromatic basil creates a dramatic meal for your next gathering.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 277 Calories

Ingredients

• 2 tablespoons water
• 1 tablespoon brown sugar
• 2 cloves garlic, minced
• 2 tablespoons peanut oil
• 1 tablespoon rice vinegar
• 1 teaspoon minced fresh ginger
• 2 tablespoons fish sauce
• 1 yellow bell pepper, seeded and diced
• 2 tomatoes, seeded and sliced
• 1 (1 1/2 pound) whole red snapper, cleaned and scaled
• 0.5 cup fresh basil leaves
• 2 red chile peppers, sliced diagonally

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Line a roasting pan with aluminum foil.

Step 2

Stuff cavity of snapper with basil leaves and set aside. Heat peanut oil in a large skillet over high heat until it smokes. Place snapper in the skillet, and quickly brown on both sides, about 1 minute total.

Step 3

Transfer to the roasting pan and drizzle with fish sauce. Reserve peanut oil in the skillet. Bake fish in preheated oven until flesh flakes easily with a fork, 25 to 30 minutes.

Step 4

Meanwhile, reheat peanut oil in the skillet over medium heat. Add garlic, ginger, yellow pepper, and chile peppers. Cook until peppers have softened, about 5 minutes. Stir in sugar, rice vinegar, water, and tomatoes. Bring to a simmer over medium-high heat until thickened to desired consistency. Pour sauce over snapper, and garnish with basil leaves to serve.