food for thought

by michelle

baked whole snapper

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Australian snapper is a soft, delicately flavoured fish but it stands up well to these robust Thai flavours and lends itself well to baking.

pan-fried-snapper

Preheat your oven to 190ºC (375ºF). Take the cleaned and gutted whole fish, season with salt and pepper and stuff the cavity with ½ a cup of fresh holy basil (Thai basil) leaves. Heat some peanut oil in a large fry-pan over high heat until smoking then quickly brown the snapper for approximately 30 seconds on each side. Place the fish in a roasting pan and sprinkle with 2 tablespoons of fish sauce. Bake in the oven for 25-30 minutes or until the flesh flakes easily. Meanwhile add some more peanut oil to the same frypan over medium heat. Stir in 2 cloves of minced garlic, 1 teaspoon of minced fresh ginger (or galangal if available), 2 small sliced red chillies and 1 seeded and diced red or yellow pepper. Cook for a few minutes until the pepper has softened. Stir in 1 tablespoon of brown sugar, 1 tablespoon of rice vinegar, 2 tablespoons of water and 2 seeded and diced tomatoes. Bring to a simmer over medium-high heat until thickened to your liking. Pour the sauce over the snapper and garnish with extra holy basil leaves. Serve with steamed rice.

*recipe by Chili Spice on allrecipes

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Written by michelle picker

March 26, 2015 at 5:55 am

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