- Yield: 2 to 3 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)
Directions
- 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.
