- 1 whole snapper
- Small handful of Thai basil
- 2 cloves of garlic, crushed
- 2 tbsp peanut oil
- 2 tbsp Thai fish sauce
- 1 tsp crushed fresh ginger
- 2 small red chillies, finely sliced
- 1 yellow pepper, diced
- 1 tbsp brown sugar
- 1 tbsp rice vinegar
- 2 tomatoes, sliced
- To get things started, preheat your oven to 190C, and line a decent sized roasting tin with aluminium foil.
- Open the cavity of your snapper (your fishmonger should be able to gut it for you if they haven’t already), and stuff it full of Thai basil leaves. Set to one side.
- Heat your peanut oil in a heavy-bottomed frying pan, until it is just beginning to give off a little smoke, and then quickly brown the snapper for about a minute on each side. Stick the fish in the roasting tin, save the peanut oil in the pan for later.
- You’ll now want to bake your fish in your pre-heated oven for around 25 minutes (a little longer might be necessary if the fish is fatter or bigger than the recipe states), or until they flake nicely on the fork.
- In the meantime, re-heat the peanut oil in your pan. Toss in the garlic, ginger, chilli and peppers, and soften for around five minutes. After this, add the sugar and rice vinegar, along with the tomatoes and fish sauce, mix well, and bring to a simmer. Let it bubble away until it has thickened nicely - maybe 9-10 minutes for this - stirring regularly. To serve, pour the sauce over the baked fish, and garnish with Thai basil leaves.
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