Ingredients

• 1 whole red snapper, skin on scales removed and gutted
• Salt and freshly ground black pepper to taste
• 4 keffir lime leaves
• 2 tablespoons peanut oil
• 2 cloves garlic, finelyminced
• 2 tablespoons finely chopped ginger
• 6 to 8 Thai or other fresh basil leaves, shredded
• 2 sweet red peppers, seeded and julienned
• 1 cup shredded white cabbage
• 4-ounce piece fresh tofu, cut into 1-inch pieces
• 1/2 cup shelled unsalted peanuts
• 1/2 cup coconut milk (unsweetened)

Instructions

1. Preheat oven to 450 degrees.
2. 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.
3. Preheat roasting pan in oven for 10 minutes before cooking snapper.
4. Add the red pepper, cabbage and tofu to the pan and roast for 5 minutes.
5. 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.
6. 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.
7. Allow to rest for 5 minutes.
8. Use two spoons to remove the fish from the bones.
9. 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.