Baked Red Snapper

    Baked Red Snapper


    12 people made this

    About this recipe: A Thai-inspired fish dish. Red snapper is baked and served with a sweet, spicy and tangy tomato sauce. Enjoy with freshly cooked rice.

    Serves: 4 

    • 1 (675g) whole red snapper, cleaned and scaled
    • 20g fresh basil leaves
    • 2 tablespoons groundnut oil
    • 2 tablespoons fish sauce
    • 2 cloves garlic, finely chopped
    • 1 teaspoon finely chopped fresh ginger
    • 2 red chillies, sliced diagonally
    • 1 yellow pepper, seeded and diced
    • 1 tablespoon dark brown soft sugar
    • 1 tablespoon rice vinegar
    • 2 tablespoons water
    • 2 tomatoes, seeded and sliced
    • 5 leaves basil

    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Preheat oven to 190 C / Gas 5. Line a roasting tin with foil.
    2. Stuff the cavity of the snapper with basil leaves and set aside.
    3. Heat oil in a large frying pan over high heat until it begins to smoke. Place the snapper in the frying pan and quickly brown on both sides, about 1 minute total.
    4. Place fish into the roasting tin and sprinkle with fish sauce. Reserve the oil in the frying pan.
    5. Bake fish in preheated oven until the flesh flakes easily with a fork, 25 to 30 minutes.
    6. Meanwhile, re-heat the oil over medium heat. Stir in the garlic, ginger, chillies and yellow pepper and cook until the peppers have softened, about 5 minutes.
    7. Stir in the sugar, rice vinegar, water and tomatoes. Bring to a simmer over medium-high heat until thickened to desired consistency.
    8. Pour the sauce over the snapper and garnish with the remaining basil leaves to serve.

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