Baked Snapper with Chilies, Ginger and Basil

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

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.

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

Categories

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