Recipe courtesy of Chris Yeo

Thai Snapper with Black Bean Basil Sauce

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  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 4 servings
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1 whole (about 3 pounds) red snapper (deep fried)


1 tablespoon oil

1 cup chicken stock

1 tablespoon oyster sauce

1/2 tablespoon black bean garlic sauce

1/2 tablespoon sugar

2 ounces yellow bell pepper, thinly sliced

2 ounces green bell pepper, thinly sliced

1 red jalapeno chili, thinly sliced

6 basil leaves


  1. Heat oil in a shallow pan and brown garlic. Add all peppers and saute for 1 minute. Add rest of the ingredients. Heat until simmering and pour over the fish. 
  2. Suggested Wines: - Veuve Royale Brut, French Sparkling Wine - Tablas Hills, Paso Robles Red Wine, Cuvee Rouge, 1995 (Grenache, Syrah, Mourvedre blend)

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