Baked Fish With Peppers, Chili and Basil

• 12 cup fresh basil leaf (a handful)
• 1 12 lbs whole red snapper, cleaned
• 2 tablespoons peanut oil
• 2 tablespoons Thai fish sauce
• 2 garlic cloves, crushed
• 1 teaspoon finely grated galangal (or ginger)
• 2 large fresh red chilies, sliced diagonally
• 1 yellow bell pepper, seeded and diced
• 1 tablespoon brown sugar
• 1 tablespoon rice vinegar
• 2 tablespoons water or 2 tablespoons fish stock
• 2 tomatoes, seeded and sliced in to thin wedges

1. Reserve a few fresh basil leaves for a garnish and tuck the rest inside the body cavity of the fish.
2. Heat 1 tablespoon of oil in a wide frying pan and fry the fish quickly to brown (turning once).
3. Place the fish on a large piece of foil in a roasting pan and spoon over the fish sauce.
4. Wrap the foil over loosely and bake in an oven preheated to 375 degrees f for 25-30 minutes until just cooked through.
5. Meanwhile, heat the remaining oil and fry the garlic, galangal (or ginger) and chilies for 30 seconds.
6. Add the peppers and stir-fry for another 2-3 minutes to soften.
7. Stir in the sugar, rice vinegar, and water, then add the tomatoes and bring to a boil.
8. Remove the pan from the heat.
9. Remove the fish from the oven and transfer to a warmed serving plate.
10. Add the fish juices to the pan, then spoon the sauce over the fish and sprinkle with reserved basil leaves.
11. Serve immediately.
12. Tip-- Large chilies are less hot than the tiny bird's eye chilies, so you can use them more freely in cooked dishes like this for a mild heat.

fresh basil leaf, red snapper, peanut oil, fish sauce, garlic, red chilies, yellow bell pepper, brown sugar, rice vinegar, water, tomatoes

Taken from www.food.com/recipe/baked-fish-with-peppers-chili-and-basil-318975 (may not work)