Roasted Red Snapper with Thai Basil Recipe

Name: Roasted Red Snapper with Thai Basil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole red snapper, skin on scales removed and gutted; Salt and freshly ground black pepper to taste; 4 keffir lime leaves; 2 tablespoons peanut oil; 2 cloves garlic, finelyminced; 2 tablespoons finely chopped ginger; 6 to 8 Thai or other fresh basil leaves, shredded; 2 sweet red peppers, seeded and julienned; 1 cup shredded white cabbage; 4 -ounce piece fresh tofu, cut into 1-inch pieces; 1/2 cup shelled unsalted peanuts; 1/2 cup coconut milk (unsweetened)

Servings: persons

1 whole red snapper, skin on scales removed and gutted
Salt and freshly ground black pepper to taste
4 keffir lime leaves
2 tablespoons peanut oil
2 cloves garlic, finelyminced
2 tablespoons finely chopped ginger
6 to 8 Thai or other fresh basil leaves, shredded
2 sweet red peppers, seeded and julienned
1 cup shredded white cabbage
4 -ounce piece fresh tofu, cut into 1-inch pieces
1/2 cup shelled unsalted peanuts
1/2 cup coconut milk (unsweetened)

1
Preheat oven to 450 degrees.
2
Season fish inside and out with salt and pepper.
3
Place lime leaves inside the body cavity.
4
Combine the peanut oil, garlic, ginger and basil leaves in a dish and marinate the fish for 1 to 2 hours, refrigerated, occasionally turning and basting.
5
Preheat roasting pan in oven for 10 minutes before cooking snapper.
6
Add the red pepper, cabbage and tofu to the pan and roast for 5 minutes.
7
Place the marinated fish into the preheated roasting pan on one side on a bed of the vegetables and roast for 12 to 15 minutes before turning the fish to its other side.
8
Roast for 5 minutes and pour the peanuts and coconut milk over the fish.
9
Continue to roast for 10 minutes more before removing from the oven.
10
Allow to rest for 5 minutes.
11
Use two spoons to remove the fish from the bones.
12
Serve on a bed of rice noodles tossed with sesame oil.
13
Spoon the tofu, red pepper, cabbage and pan juices over the fish and noodles.

251

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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: 1 whole red snapper, skin on scales removed and gutted, Salt and freshly ground black pepper to taste, 4 keffir lime leaves, 2 tablespoons peanut oil, and more.

Yes, Roasted Red Snapper with Thai Basil falls under the Vegetarian 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!

Roasted Red Snapper with Thai Basil

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions