Baked Snapper with Chilies, Ginger and Basil Recipe - Allrecipes.com
Baked Snapper with Chilies, Ginger and Basil Recipe
  • READY IN 1 hr

Baked Snapper with Chilies, Ginger and Basil

Recipe by  

"Almost any whole fish can be cooked with this method, but snapper or sea bass are particularly good with the Thai flavors. If you can find it, try fresh galangal in place of the ginger, the flavor is unique."

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Ingredients Edit and Save

Original recipe makes 1 whole snapper Change Servings
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  • PREP

    30 mins
  • COOK

    30 mins
  • READY IN

    1 hr

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Line a roasting pan with aluminum foil.
  2. Stuff the cavity of the snapper with 1/2 cup basil leaves and set aside. Heat the peanut oil in a large skillet over high heat until it begins to smoke. Place the snapper in the skillet, 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 skillet.
  3. Bake fish in preheated oven until the flesh flakes easily with a fork, 25 to 30 minutes.
  4. Meanwhile, heat the remaining peanut oil over medium heat. Stir in the garlic, ginger, chile peppers, and yellow pepper and cook until the peppers have 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 the remaining basil leaves to serve.
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Footnotes

  • Cook's Tip
  • Large chiles are less hot than smaller chiles, so choose those if you wish to lessen the heat of this dish.
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Reviews More Reviews

Sep 28, 2009

Great recipe! Instead of baking this, I heat up wok in high heat, sauteed ginger, garlic, chili pepper and browned the fish on both sides (whole fish cutted in half) then toss in the rest of the ingredients, covered, cooked on medium heat until done. Did not add any water, but actually thickened sauce with a little cornstarch (mixed first in cold water), had to add a little more sugar since it was a little salty for my taste (fish sauce). overall it tasted great! Hubby loved it. served over rice.

 
Sep 29, 2010

This is awesome! I used Mahi fillets instead of a whole fish, so I couldn't exactly stuff the fillets with the basil. Instead, I seared the fish in the peanut oil. Covered it with a little of the sauce that is made on Step 4 of this recipe and some basil leaves, and then baked it for about 20mins in a 375 degree oven (cooking time would vary depending on your fillet size or fish choice). Served it along with the leftover sauce over Jasmine rice and Broccoli! LOVED IT! GREAT SAUCE! Thank you for the recipe!

 
May 21, 2010

This is the absolute best! Great flavor, easy and quick. I didn't have any fish sauce so I had to substitute my favorite stir fry sauce but it was still good. This one I raved about to everyone and I NEVER rave about my cooking. I think this sauce would be good with chicken also. I'm going to make up a big batch to freeze and have on hand.

 
Jan 29, 2010

This recipe is for shure a 5 star. I made it exactly as the recipe called for and loved it.

 
Feb 17, 2011

Great blend of flavors. I had to use dried basil instead of fresh, and used cherry tomatoes cut in half. Used olive oil instead of peanut oil (not available here). Didn't have any brown sugar, used a tablespoon of prepared honey mustard instead.

 
Jan 03, 2011

Excellent flavor and easy to make.

 
Oct 13, 2012

This was very good! I did not use a whole fish, just fillets so I skipped the searing and put it straight in the oven. Used orange bells instead of yellow, and that tomato topping is delicious! Thanks!

 
Aug 08, 2012

This was a wonderful recipe and I'd definitely make it again. Do what the other reviewers say and don't leave out the brown sugar. The ginger and wine vinegar make it. I didn't brown it first and it crisped right up in the oven.

 

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Nutrition

  • Calories
  • 277 kcal
  • 14%
  • Carbohydrates
  • 10.6 g
  • 3%
  • Cholesterol
  • 62 mg
  • 21%
  • Fat
  • 9.4 g
  • 14%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 36.8 g
  • 74%
  • Sodium
  • 630 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Chili Spice
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