Whole Roasted Red Snapper With Thai Spices And Coconut Rice Recipes

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ROASTED RED SNAPPER WITH THAI BASIL



Roasted Red Snapper with Thai Basil image

Provided by Food Network

Yield 2 to 3 servings

Number Of Ingredients 12

1 whole red snapper, skin on scales removed and gutted
Salt and freshly ground black pepper to taste
4 keffir lime leaves
2 tablespoons peanut oil
2 cloves garlic, finelyminced
2 tablespoons finely chopped ginger
6 to 8 Thai or other fresh basil leaves, shredded
2 sweet red peppers, seeded and julienned
1 cup shredded white cabbage
4-ounce piece fresh tofu, cut into 1-inch pieces
1/2 cup shelled unsalted peanuts
1/2 cup coconut milk (unsweetened)

Steps:

  • Preheat oven to 450 degrees.
  • Season fish inside and out with salt and pepper. Place lime leaves inside the body cavity. Combine the peanut oil, garlic, ginger and basil leaves in a dish and marinate the fish for 1 to 2 hours, refrigerated, occasionally turning and basting.
  • Preheat roasting pan in oven for 10 minutes before cooking snapper.
  • Add the red pepper, cabbage and tofu to the pan and roast for 5 minutes.
  • Place the marinated fish into the preheated roasting pan on one side on a bed of the vegetables and roast for 12 to 15 minutes before turning the fish to its other side.
  • Roast for 5 minutes and pour the peanuts and coconut milk over the fish. Continue to roast for 10 minutes more before removing from the oven.
  • Allow to rest for 5 minutes.
  • Use two spoons to remove the fish from the bones.
  • Serve on a bed of rice noodles tossed with sesame oil. Spoon the tofu, red pepper, cabbage and pan juices over the fish and noodles.

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