BAKED SNAPPER WITH CHILLI, BASIL AND GALANGAL
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