Baked Snapper with Chilies, Ginger and Basil

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat the oven to 375 degrees F (190 degrees C). Line a roasting pan with aluminum foil.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Stuff snapper's cavity with ½ cup basil leaves; set aside. Heat peanut oil in a large skillet over high heat until smoking. Brown both sides snapper in the skillet, about 1 minute total. Transfer snapper to the roasting pan; drizzle with fish sauce. Reserve peanut oil in the skillet.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Bake in the preheated oven until flesh flakes easily with a fork, 25 to 30 minutes.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Meanwhile, reheat peanut oil in the skillet over medium heat. Add yellow pepper, chile peppers, garlic, and ginger; cook until peppers have softened, about 5 minutes. Stir in tomatoes, water, brown sugar, and rice wine vinegar; bring to a simmer over medium-high heat until thickened to desired consistency. Pour sauce over snapper; garnish with basil leaves.'}

📊 Nutrition Facts

Per serving (4 servings total)