Baked Fish With Peppers, Chili and Basil

Total Time
1hr 5mins
Prep 25 mins
Cook 40 mins

Almost any whole fish can be cooked with this method, but snapper or sea bass are particularly good with the thai flavors.

Ingredients Nutrition

Directions

  1. Reserve a few fresh basil leaves for a garnish and tuck the rest inside the body cavity of the fish.
  2. Heat 1 tablespoon of oil in a wide frying pan and fry the fish quickly to brown (turning once). Place the fish on a large piece of foil in a roasting pan and spoon over the fish sauce. Wrap the foil over loosely and bake in an oven preheated to 375 degrees f for 25-30 minutes until just cooked through.
  3. Meanwhile, heat the remaining oil and fry the garlic, galangal (or ginger) and chilies for 30 seconds. Add the peppers and stir-fry for another 2-3 minutes to soften.
  4. Stir in the sugar, rice vinegar, and water, then add the tomatoes and bring to a boil. Remove the pan from the heat.
  5. Remove the fish from the oven and transfer to a warmed serving plate. Add the fish juices to the pan, then spoon the sauce over the fish and sprinkle with reserved basil leaves.
  6. Serve immediately.
  7. Tip-- Large chilies are less hot than the tiny bird's eye chilies, so you can use them more freely in cooked dishes like this for a mild heat.

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