Baked Snapper with Chilies, Ginger and Basil

Ingredients

Contains: peanut, soy, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 (1 1/2 pound) whole red snapper, cleaned and scaled
• 1/2 cup fresh basil leaves
• 2 tablespoons peanut oil
• 2 tablespoons fish sauce
• 2 cloves garlic, minced
• 1 teaspoon minced fresh ginger
• 2 red chile peppers, sliced diagonally
• 1 yellow bell pepper, seeded and diced
• 1 tablespoon brown sugar
• 1 tablespoon rice vinegar
• 2 tablespoons water
• 2 tomatoes, seeded and sliced
• 5 leaves basil

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 375°F (190°C). Pat the snapper dry and make three shallow diagonal slashes on each side. Brush a baking dish large enough for the whole fish with a little of the peanut oil.

2. In a small bowl, stir the remaining peanut oil, fish sauce, brown sugar, rice vinegar, water, minced garlic and minced ginger until the sugar dissolves.

3. Place the snapper in the dish. Stuff the cavity with the 5 basil leaves and half the sliced tomatoes. Spoon about half the sauce over the fish, inside and out.

4. Scatter the sliced red chile peppers, diced yellow bell pepper and remaining tomato slices around the fish. Pour the rest of the sauce over the vegetables.

5. Bake for 25 to 30 minutes, basting once with the pan juices, until the thickest part of the fish reaches 145°F (63°C) and the flesh flakes easily.

6. Tear the 1/2 cup basil leaves and scatter them over the fish and vegetables. Spoon the pan juices over the top and serve hot.