Baked Snapper with Chilli, Ginger and Basil
- 1 (approx 700g) whole red snapper, cleaned and scaled
- 1/2 cup fresh Thai basil leaves
- 2 tablespoons peanut oil
- 2 tablespoons fish sauce
- 2 cloves garlic, minced
- 1 teaspoon minced fresh ginger (or galangal)
- 2 small red chillies, seeded and sliced diagonally
- 1 yellow capsicum, seeded and diced
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 2 tablespoons water
- 2 tomatoes, seeded and sliced
- 5 Thai basil leaves for garnish
- Preheat oven to 190 degrees C.
- Line a roasting pan with aluminium foil.
- Stuff the cavity of the snapper with the basil leaves and set aside.
- Heat the peanut oil in a large frypan over high heat until it begins to smoke. Place the snapper in the frypan, 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 frypan.
- Bake fish in preheated oven until the flesh flakes easily with a fork, 25 to 30 minutes.
- Meanwhile, heat the remaining peanut oil in the frypan over medium heat. Stir in the garlic, ginger, chillies and yellow capsicum and cook until the capsicum has 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 extra basil leaves to serve.