What you'll need:
- 1 whole snapper (approx 700g)
- Small handful of Thai basil leaves
- 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
Time: 60 minutes
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
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There you have it -- a simple recipe for Thai Snapper!
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