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Recipe: Roasted Red Snapper With Thai Basil
Similar Categories: Roasted, Red, Snapper, Thai, Basil
Yield: 2 Servings
1.00 Whole Red snapper; skin on,
-scales removed,
And gutted
Salt; to taste
Freshly-ground black pepper;
-to taste
4.00 Keffir lime leaves
2.00 tb Peanut oil
2.00 Garlic clove; finely minced
2.00 tb Finely-chopped ginger
6.00 Thai basil leaves - (6 to
-8); shredded
(or other fresh basil
-leaves)
2.00 Sweet red peppers; seeded,
-julienned
1.00 c Shredded white cabbage
4.00 oz Fresh tofu; cut into 1"
-pieces
0.50 c Shelled unsalted peanuts
0.50 c Unsweetened coconut milk
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 oven to 450
degrees. 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.
1.00 Whole Red snapper; skin on,
-scales removed,
And gutted
Salt; to taste
Freshly-ground black pepper;
-to taste
4.00 Keffir lime leaves
2.00 tb Peanut oil
2.00 Garlic clove; finely minced
2.00 tb Finely-chopped ginger
6.00 Thai basil leaves - (6 to
-8); shredded
(or other fresh basil
-leaves)
2.00 Sweet red peppers; seeded,
-julienned
1.00 c Shredded white cabbage
4.00 oz Fresh tofu; cut into 1"
-pieces
0.50 c Shelled unsalted peanuts
0.50 c Unsweetened coconut milk
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 oven to 450
degrees. 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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