Baked Snapper With Chilies, Ginger And Basil Recipe

Name: Baked Snapper With Chilies, Ginger And Basil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (1 1/2 pound) whole red snapper, cleaned and scaled; 1/2 cup fresh basil leaves; 2 tablespoons peanut oil; 2 tablespoons fish sauce; 2 cloves garlic, minced; 1 teaspoon minced fresh ginger; 2 red chile peppers, sliced diagonally; 1 yellow bell pepper, seeded and diced; 1 tablespoon brown sugar; 1 tablespoon rice vinegar; 2 tablespoons water; 2 tomatoes, seeded and sliced; 5 leaves basil

Servings: persons

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

1
Preheat oven to 375 degrees F (190 degrees C). Line a roasting pan with aluminum foil.
2
Stuff the cavity of the snapper with 1/2 cup basil leaves and set aside. Heat the peanut oil in a large skillet over high heat until it begins to smoke. Place the snapper in the skillet, and quickly brown on both sides, about 1 minute total. Place the fish into the roasting pan, and sprinkle with fish sauce. Reserve the peanut oil in the skillet.
3
Bake fish in preheated oven until the flesh flakes easily with a fork, 25 to 30 minutes.
4
Meanwhile, heat the remaining peanut oil over medium heat. Stir in the garlic, ginger, chile peppers, and yellow pepper and cook until the peppers have softened, about 5 minutes. Stir in the sugar, rice vinegar, water, and tomatoes. Bring to a simmer over medium-high heat until thickened to desired consistency. Pour the sauce over the snapper, and garnish with the remaining basil leaves to serve.

127

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 13 ingredients. The key ingredients include: 1 (1 1/2 pound) whole red snapper, cleaned and scaled, 1/2 cup fresh basil leaves, 2 tablespoons peanut oil, 2 tablespoons fish sauce, and more.

Yes, Baked Snapper With Chilies, Ginger And Basil falls under the Soups & Stews 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 Snapper With Chilies, Ginger And Basil

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions