Almost any whole fish can be cooked with this method, but snapper or sea bass are particularly good with the Thai flavors. If you can find it, try fresh galangal in place of the ginger, the flavor is unique.

Recipe Summary

prep:
30 mins
cook:
30 mins
total:
1 hr
Servings:
4
Yield:
1 whole snapper
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Line a roasting pan with aluminum foil.

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  • Stuff the cavity of the snapper with 1/2 cup basil leaves and set aside. Heat the peanut oil in a large skillet over high heat until it begins to smoke. Place the snapper in the skillet, and quickly brown on both sides, about 1 minute total. Place the fish into the roasting pan, and sprinkle with fish sauce. Reserve the peanut oil in the skillet.

  • Bake fish in preheated oven until the flesh flakes easily with a fork, 25 to 30 minutes.

  • Meanwhile, heat the remaining peanut oil over medium heat. Stir in the garlic, ginger, chile peppers, and yellow pepper and cook until the peppers have softened, about 5 minutes. Stir in the sugar, rice vinegar, water, and tomatoes. Bring to a simmer over medium-high heat until thickened to desired consistency. Pour the sauce over the snapper, and garnish with the remaining basil leaves to serve.

Cook's Tip

Large chiles are less hot than smaller chiles, so choose those if you wish to lessen the heat of this dish.

Nutrition Facts

277 calories; protein 36.8g; carbohydrates 10.6g; fat 9.4g; cholesterol 62.4mg; sodium 630.2mg. Full Nutrition
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Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/28/2009
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. Read More
(13)
19 Ratings
  • 5 star values: 16
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
09/28/2009
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. Read More
(13)
Rating: 5 stars
09/29/2010
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! Read More
(10)
Rating: 5 stars
05/21/2010
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. Read More
(6)
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Rating: 5 stars
01/29/2010
This recipe is for shure a 5 star. I made it exactly as the recipe called for and loved it. Read More
(4)
Rating: 5 stars
01/03/2011
Excellent flavor and easy to make. Read More
(2)
Rating: 5 stars
02/17/2011
Great blend of flavors. I had to use dried basil instead of fresh and used cherry tomatoes cut in half. Used olive oil instead of peanut oil (not available here). Didn't have any brown sugar used a tablespoon of prepared honey mustard instead. Read More
(2)
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Rating: 5 stars
10/13/2012
This was very good! I did not use a whole fish just fillets so I skipped the searing and put it straight in the oven. Used orange bells instead of yellow and that tomato topping is delicious! Thanks! Read More
(1)
Rating: 4 stars
07/04/2019
Quick easy and tasty! I'll be making this again. Read More
Rating: 5 stars
05/27/2012
One of the best dishes I've ever made! I 'made-do' with the ingredients I had on hand and it ended up perfect! I didn't have any red chilies I used 1/2 fresh jalapeno diced 1/2 fresh habanero diced. Instead of bell pepper/tomatoes I cooked sliced japanese eggplant along with the ginger/cloves. Oh for fish sauce I had only oyster sauce on hand. Lol and for the snapper I used a pound of really fresh filets. I sort of layered the basil (thai basil) into the layers of filets and lightly coated with the oyster sauce - I'll likely add a little water next time to be able to brush it on and distribute a bit better. Okay didn't have peanut oil either so used the last bit of the sesame oil I had (I think it adds a bit more flavor). All in all very similar but done without having to go shop for ingredients. Thank you to Chili Spice for the recipe! Very much enjoyed and have to play with it even more next time:) Read More
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