Baked Fish With Peppers, Chili and Basil Recipe

Name: Baked Fish With Peppers, Chili and Basil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup fresh basil leaf (a handful); 1 12 lbs whole red snapper, cleaned; 2 tablespoons peanut oil; 2 tablespoons Thai fish sauce; 2 garlic cloves, crushed; 1 teaspoon finely grated galangal (or ginger); 2 large fresh red chilies, sliced diagonally; 1 yellow bell pepper, seeded and diced; 1 tablespoon brown sugar; 1 tablespoon rice vinegar; 2 tablespoons water or 2 tablespoons fish stock; 2 tomatoes, seeded and sliced in to thin wedges

Servings: persons

½ cup fresh basil leaf (a handful)
1 12 lbs whole red snapper, cleaned
2 tablespoons peanut oil
2 tablespoons Thai fish sauce
2 garlic cloves, crushed
1 teaspoon finely grated galangal (or ginger)
2 large fresh red chilies, sliced diagonally
1 yellow bell pepper, seeded and diced
1 tablespoon brown sugar
1 tablespoon rice vinegar
2 tablespoons water or 2 tablespoons fish stock
2 tomatoes, seeded and sliced in to thin wedges

1
Reserve a few fresh basil leaves for a garnish and tuck the rest inside the body cavity of the fish.
2
Heat 1 tablespoon of oil in a wide frying pan and fry the fish quickly to brown (turning once).
3
Place the fish on a large piece of foil in a roasting pan and spoon over the fish sauce.
4
Wrap the foil over loosely and bake in an oven preheated to 375 degrees f for 25-30 minutes until just cooked through.
5
Meanwhile, heat the remaining oil and fry the garlic, galangal (or ginger) and chilies for 30 seconds.
6
Add the peppers and stir-fry for another 2-3 minutes to soften.
7
Stir in the sugar, rice vinegar, and water, then add the tomatoes and bring to a boil.
8
Remove the pan from the heat.
9
Remove the fish from the oven and transfer to a warmed serving plate.
10
Add the fish juices to the pan, then spoon the sauce over the fish and sprinkle with reserved basil leaves.
11
Serve immediately.
12
Tip-- Large chilies are less hot than the tiny bird's eye chilies, so you can use them more freely in cooked dishes like this for a mild heat.

156

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: ½ cup fresh basil leaf (a handful), 1 12 lbs whole red snapper, cleaned, 2 tablespoons peanut oil, 2 tablespoons Thai fish sauce, and more.

Yes, Baked Fish With Peppers, Chili and Basil falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Fish With Peppers, Chili and Basil

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions