Roasted Red Snapper with Thai Basil

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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)