Roasted red snapper with thai basil
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Whole Red snapper; skin on, scales removed, | |
| And gutted | ||
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 4 | Keffir lime leaves | |
| 2 | tablespoons | Peanut oil |
| 2 | Garlic clove; finely minced | |
| 2 | tablespoons | Finely-chopped ginger |
| 6 | Thai basil leaves - (6 to 8); shredded | |
| (or other fresh basil leaves) | ||
| 2 | Sweet red peppers; seeded, julienned | |
| 1 | cup | Shredded white cabbage |
| 4 | ounces | Fresh tofu; cut into 1\" pieces |
| ½ | cup | Shelled unsalted peanuts |
| ½ | cup | Unsweetened coconut milk |
Directions
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.
Recipe Source: MICHAEL’S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1B05 broadcast 05-18-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
05-18-1997
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.