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Baked snapper with chilli,ginger and basil Recipe

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This recipe for Baked snapper with chilli,ginger and basil, by , is from The Upper Hunter Family Day Care Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

lily miller
Added: Wednesday, June 24, 2009


1(approx 700g) whole red snapper
1/2 cup fresh thai basil leaves
2 T peanut oil
2 T fish sauce
2 cloves garlic,minced
1 tsp minced fresh ginger
2 small red chillis,seeded and diced
1 yellow capsicum,seeded and diced
1 T brown sugar
1 T rice vinegar
2 T water
2 tomatoes,seeded and sliced
5 thai basil leaves for garnish

1.Pre-heat oven 190
2.Line a roasting pan with aluminum foil
3.Stuff the cavity of the snapper with the basil leaves and set aside
4.Heat the 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 min in total. Place the fish into the roasting pan,and sprinkle with fish sauce.Reserve the oil in the frypan.
5.Bake the fish until the flesh flakes easily with a fork,25-30 mins
6.Heat the remaining peanut oil over medium heat.Stir in the garlic,ginger,chillis and capsicum and cook until the capsicum has softened,about 5 mins.
7.Stir in the sugar,rice vinegar,water,and tomatoes.
8.Bring to a simmer over med heat until thickened to desired consistency.Pour over the snapper with extra basil leaves to serve.




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