Roasted Red Snapper With Thai Basil

Recipe Ingredients

1		Red snapper, skin on - scales removed,
		And gutted
		Salt - to taste
		Freshly-ground black pepper - to taste
4		Keffir lime leaves
2 tablespoons	30ml	Peanut oil
2		Garlic clove - finely minced
2 tablespoons	30ml	Finely-chopped ginger
6		Thai basil leaves - (6 to 8) - shredded
		(or other fresh basil leaves)
2		Sweet red peppers - seeded, julienned
1 cup	237ml	Shredded white cabbage
4 oz	113g	Fresh tofu - cut into 1" pieces
1/2 cup	118ml	Shelled unsalted peanuts
1/2 cup	118ml	Unsweetened coconut milk

Recipe Instructions

Season fish inside and out with salt and pepper. Place lime leaves inside the body cavity. Combine the peanut oil, garlic, ginger and basil leaves in a dish and marinate the fish for 1 to 2 hours, refrigerated, occasionally turning and basting.

Preheat oven to 450 degrees. Preheat roasting pan in oven for 10 minutes before cooking snapper.

Add the red pepper, cabbage and tofu to the pan and roast for 5 minutes. Place the marinated fish into the preheated roasting pan on one side on a bed of the vegetables and roast for 12 to 15 minutes before turning the fish to its other side. Roast for 5 minutes and pour the peanuts and coconut milk over the fish. Continue to roast for 10 minutes more before removing from the oven. Allow to rest for 5 minutes.

Use two spoons to remove the fish from the bones. Serve on a bed of rice noodles tossed with sesame oil. Spoon the tofu, red pepper, cabbage and pan juices over the fish and noodles.

This recipe yields 2 to 3 servings.

Source:
MICHAEL'S PLACE with Michael Lomonaco - From the TV FOOD NETWORK - (Show # ML-1B05 broadcast 05-18-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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