Baked Snapper with Chilies, Ginger and Basil

Baked Snapper with Chilies, Ginger and Basil

Made  times
Chili Spice 2

"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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1 h servings 277 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 277 kcal
  • 14%
  • Fat:
  • 9.4 g
  • 14%
  • Carbs:
  • 10.6g
  • 3%
  • Protein:
  • 36.8 g
  • 74%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 630 mg
  • 25%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  • 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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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 th...

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...

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 ...

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

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, u...

Excellent flavor and easy to make.

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...

Loved this dish! Served it with Quinoa and Black Bean recipe in this site. Perfecto!

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 an...

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