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Baked Snapper with Chilies, Ginger and Basil
Reviews:
September 25, 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.