Life & Style Weekend - - FOOD & WINE -


1 whole red snap­per, cleaned and scaled 1/2 cup fresh Thai basil leaves 2 tbsp peanut oil 2 tbsp fish sauce 2 cloves gar­lic, minced 1 tsp fresh grated galangal 2 small red chill­ies, seeded and sliced di­ag­o­nally 1 yellow cap­sicum, seeded and sliced length­ways thinly 1 tbsp brown sugar 1 tbsp rice vine­gar 2 tbsp wa­ter 2 toma­toes, seeded and sliced 5 Thai basil leaves for gar­nish


Pre­heat oven to 190C. Line a roasting pan with alu­minium foil then a layer of bak­ing pa­per on top of that. Stuff the cav­ity of the snap­per with the basil leaves and set aside. Heat the peanut oil in a large fry­pan over high heat un­til it be­gins to smoke. Place the snap­per in the fry­pan 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 fry­pan. Bake fish in pre­heated oven un­til the flesh flakes eas­ily with a fork, 25 to 30 min­utes. Mean­while, heat the re­main­ing peanut oil in the fry­pan over medium heat. Stir in the gar­lic, gin­ger, chill­ies and yellow cap­sicum and cook un­til the cap­sicum has 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, gar­nish with basil leaves. Serve im­me­di­ately. NB: The galangal can be swapped for gin­ger. This recipe takes about half an hour to pre­pare and half an hour to cook.

Visit Vicki at Red Hot Chilli Pep­per, 9/65 Bul­cock St, Caloun­dra

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.