Roasted Red Snapper with Thai Basil

2 to 3 servings
  • 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)
  • Preheat oven to 450 degrees.

  • Season fish inside and out with salt and pepper. Place lime leaves inside the body cavity. 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.

  • Preheat roasting pan in oven for 10 minutes before cooking snapper.

  • Add the red pepper, cabbage and tofu to the pan and roast for 5 minutes.

  • 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.

  • Roast for 5 minutes and pour the peanuts and coconut milk over the fish. Continue to roast for 10 minutes more before removing from the oven.

  • Allow to rest for 5 minutes.

  • Use two spoons to remove the fish from the bones.

  • Serve on a bed of rice noodles tossed with sesame oil. Spoon the tofu, red pepper, cabbage and pan juices over the fish and noodles.

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