Baked Snapper with Chilies, Ginger and Basil

This recipe's tender, flaky baked whole red snapper is infused with the Thai flavors of hot chiles, ginger, and aromatic basil, creating a dramatic meal.

• 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 snapper's cavity with ½ cup basil leaves; set aside. Heat peanut oil in a large skillet over high heat until smoking. Brown both sides snapper in the skillet, about 1 minute total. Transfer snapper to the roasting pan; drizzle with fish sauce. Reserve peanut oil in the skillet.

Step 3

Bake in the 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 yellow pepper, chile peppers, garlic, and ginger; cook until peppers have softened, about 5 minutes. Stir in tomatoes, water, brown sugar, and rice wine vinegar; bring to a simmer over medium-high heat until thickened to desired consistency. Pour sauce over snapper; garnish with basil leaves.