Thai Snapper with Black Bean Basil Sauce

• 1 whole (about 3 pounds) red snapper (deep fried)
• 1 tablespoon oil
• 1 cup chicken stock
• 1 tablespoon oyster sauce
• 1/2 tablespoon black bean garlic sauce
• 1/2 tablespoon sugar
• 2 ounces yellow bell pepper, thinly sliced
• 2 ounces green bell pepper, thinly sliced
• 1 red jalapeno chili, thinly sliced
• 6 basil leaves

1. Heat oil in a shallow pan and brown garlic.
2. Add all peppers and saute for 1 minute.
3. Add rest of the ingredients.
4. Heat until simmering and pour over the fish.
5. Suggested Wines: - Veuve Royale Brut, French Sparkling Wine - Tablas Hills, Paso Robles Red Wine, Cuvee Rouge, 1995 (Grenache, Syrah, Mourvedre blend)

red snapper, oil, chicken stock, oyster sauce, black bean garlic sauce, sugar, yellow bell pepper, green bell pepper, red jalapeno chili, basil

Taken from www.foodnetwork.com/recipes/thai-snapper-with-black-bean-basil-sauce-recipe.html (may not work)