Baked Red Snapper

    (13)
    1 hour

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


    12 people made this

    Ingredients
    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

    Method
    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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    Reviews & ratings
    Average global rating:
    (13)

    Reviews in English (10)

    by
    12

    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.  -  25 Sep 2009  (Review from Allrecipes US | Canada)

    by
    8

    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!  -  27 Sep 2010  (Review from Allrecipes US | Canada)

    by
    6

    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.  -  20 May 2010  (Review from Allrecipes US | Canada)

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