Best 2 Baked Snapper With Chilies Ginger And Basil Recipes

Embark on a culinary journey to the vibrant shores of Southeast Asia with our delectable baked snapper recipe. This dish tantalizes the taste buds with a harmonious blend of sweet, sour, and savory flavors. The tender and flaky snapper fillet is swathed in a fragrant marinade of aromatic ginger, zesty chilies, and refreshing basil, capturing the essence of Southeast Asian cuisine. Accompanying this main course are two tantalizing side dishes: a refreshing cucumber salad that provides a crisp and cooling contrast to the richness of the snapper, and a flavorful Thai-style dipping sauce that adds an extra layer of tangy goodness. These culinary creations promise an unforgettable dining experience, transporting you to the heart of Southeast Asia with every bite.

Here are our top 2 tried and tested recipes!

BAKED SNAPPER WITH CITRUS AND GINGER

Baked Snapper with Citrus and Ginger image

This is such an easy dish to cook and healthy way to eat fish. It is so versatile you can eat it during the week in front of the TV or for a dinner party!

Provided by Jase

Categories Seafood Fish

Time 35m

Yield 4

Number Of Ingredients 8

Ingredients

1 (3 pound) whole red snapper, cleaned and scaled
3 ½ tablespoons grated fresh ginger root
3 green onions, chopped
1 tomato, seeded and diced
1 lime
⅓ cup soy sauce
1 lemon
½ teaspoon sea salt

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Make three slashes across each side of the fish using a sharp knife. This will keep the fish from curling as it cooks. Place the fish in a shallow baking dish or roasting pan. Cover each side with fresh ginger, then green onions and tomatoes. Season with sea salt. Slice half of the lime and place the slices on top of the fish. Drizzle with the soy sauce, and squeeze the other half of the lime over the fish. Cut the lemon in half and set in the pan. Cover the whole dish with aluminum foil.
Bake the fish until the flesh is opaque and can be flaked with a fork, about 20 minutes. Squeeze the baked lemon halves over the fish before serving. Serve the fillet on the top side first, then gently lift out the backbone, while helping the flesh off the bones with your knife. It's much easier than trying to turn the fish over.

Nutrition Facts : Calories 374.9 calories, Carbohydrate 9.2 g, Cholesterol 124.9 mg, Fat 4.8 g, Fiber 2.7 g, Protein 72.2 g, SaturatedFat 1 g, Sodium 1579.2 mg, Sugar 1.8 g

BAKED SNAPPER WITH CHILIES, GINGER AND BASIL

Baked Snapper with Chilies, Ginger and Basil image

Almost any whole fish can be cooked with this method, but snapper or sea bass are particularly good with the Thai flavors. If you can find it, try fresh galangal in place of the ginger, the flavor is unique.

Provided by Chili Spice

Categories Fish Recipes

Time 1h

Yield 4

Number Of Ingredients 13

Ingredients

1 (1 1/2 pound) whole red snapper, cleaned and scaled
½ cup fresh basil leaves
2 tablespoons peanut oil
2 tablespoons fish sauce
2 cloves garlic, minced
1 teaspoon minced fresh ginger
2 red chile peppers, sliced diagonally
1 yellow bell pepper, seeded and diced
1 tablespoon brown sugar
1 tablespoon rice vinegar
2 tablespoons water
2 tomatoes, seeded and sliced
5 leaves basil

Steps:

Preheat oven to 375 degrees F (190 degrees C). Line a roasting pan with aluminum foil.
Stuff the cavity of the snapper with 1/2 cup basil leaves and set aside. Heat the peanut oil in a large skillet over high heat until it begins to smoke. Place the snapper in the skillet, and quickly brown on both sides, about 1 minute total. Place the fish into the roasting pan, and sprinkle with fish sauce. Reserve the peanut oil in the skillet.
Bake fish in preheated oven until the flesh flakes easily with a fork, 25 to 30 minutes.
Meanwhile, heat the remaining peanut oil over medium heat. Stir in the garlic, ginger, chile peppers, and yellow pepper and cook until the peppers have softened, about 5 minutes. Stir in the sugar, rice vinegar, water, and tomatoes. Bring to a simmer over medium-high heat until thickened to desired consistency. Pour the sauce over the snapper, and garnish with the remaining basil leaves to serve.

Nutrition Facts : Calories 277 calories, Carbohydrate 10.6 g, Cholesterol 62.4 mg, Fat 9.4 g, Fiber 1.5 g, Protein 36.8 g, SaturatedFat 1.7 g, Sodium 630.2 mg, Sugar 7.1 g

Tips:

Choose the freshest snapper possible. Look for bright, clear eyes, firm flesh, and a mild, briny smell.
Score the fish before baking. This will help the marinade penetrate the flesh and ensure that the fish cooks evenly.
Use a flavorful marinade. The marinade in this recipe is made with a combination of soy sauce, fish sauce, rice vinegar, ginger, garlic, and lemongrass. You can also add other herbs and spices to taste.
Bake the fish at a high temperature. This will help to create a crispy skin and tender, flaky flesh.
Serve the fish with a variety of dipping sauces. Some popular options include soy sauce, fish sauce, and sweet and sour sauce.

Conclusion:

Baked snapper with chilies, ginger, and basil is a delicious and easy-to-make dish that is perfect for a weeknight meal. The fish is flaky and tender, with a crispy skin, and the sauce is flavorful and aromatic. This dish is sure to be a hit with your family and friends.