Whole Red Snapper with Roasted Tomato Sauce Recipe

Name: Whole Red Snapper with Roasted Tomato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large unpeeled garlic cloves; 5 small Thai chiles; One 1-pound tomato, cored and quartered; 2 teaspoons Asian fish sauce; Kosher salt; One 1 3/4- to 2-pound red snapper, cleaned and scaled; Kosher salt; 2 ounces fresh ginger, peeled and julienned (1/2 cup); One 4-inch piece of lemongrass, tender inner white bulb only, julienned; 2 fresh kaffir lime leaves; 3 tablespoons Asian fish sauce; 3 tablespoons fresh lime juice; 2 teaspoons sugar; 4 small Thai chiles, sliced; Basil leaves, for garnish; White rice, for serving

Servings: persons

3 large unpeeled garlic cloves
5 small Thai chiles
One 1-pound tomato, cored and quartered
2 teaspoons Asian fish sauce
Kosher salt
One 1 3/4- to 2-pound red snapper, cleaned and scaled
Kosher salt
2 ounces fresh ginger, peeled and julienned (1/2 cup)
One 4-inch piece of lemongrass, tender inner white bulb only, julienned
2 fresh kaffir lime leaves
3 tablespoons Asian fish sauce
3 tablespoons fresh lime juice
2 teaspoons sugar
4 small Thai chiles, sliced
Basil leaves, for garnish
White rice, for serving

1
Make the Tomato Sauce In a skillet, toast the garlic, chiles and three-quarters of the tomato over moderately high heat, turning, until lightly charred all over, 3 minutes for the garlic and chiles and 7 minutes for the tomato; let cool.
2
Transfer to a blender, add the fish sauce and remaining tomato and puree until nearly smooth.
3
Season the tomato sauce with salt.
4
Make the Steamed Fish Fill a flameproof medium roasting pan with 1 inch of water and set a rack in the pan.
5
Make 5 parallel slashes to the bone on each side of the snapper.
6
Lightly season the fish inside and out with salt.
7
Stuff the ginger in the slashes, then stuff any remaining ginger inside the cavity along with the lemongrass and lime leaves.
8
Set the fish on a large rimmed heatproof plate and set it on the rack; the water should not touch the plate.
9
Make the Steamed Fish In a bowl, whisk the fish sauce, lime juice, sugar and chiles.
10
Pour the sauce over the fish.
11
Cover the pan tightly with foil and bring the water to a boil.
12
Steam the fish until opaque throughout and the meat flakes easily, 10 to 12 minutes.
13
Carefully remove the foil and transfer the fish and its juices to a platter.
14
Garnish with basil and serve with the roasted tomato sauce and rice.

151

kcal

Calories

Carbs

Protein

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 16 ingredients. The key ingredients include: 3 large unpeeled garlic cloves, 5 small Thai chiles, One 1-pound tomato, cored and quartered, 2 teaspoons Asian fish sauce, and more.

Yes, Whole Red Snapper with Roasted Tomato Sauce 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!

Whole Red Snapper with Roasted Tomato Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions