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). Place the fish on a large piece of foil in a roasting pan and spoon over the fish sauce. Wrap the foil over loosely and bake in an oven preheated to 375 degrees f for 25-30 minutes until just cooked through. 3. Meanwhile, heat the remaining oil and fry the garlic, galangal (or ginger) and chilies for 30 seconds. Add the peppers and stir-fry for another 2-3 minutes to soften. 4. Stir in the sugar, rice vinegar, and water, then add the tomatoes and bring to a boil. Remove the pan from the heat. 5. Remove the fish from the oven and transfer to a warmed serving plate. Add the fish juices to the pan, then spoon the sauce over the fish and sprinkle with reserved basil leaves. 6. Serve immediately. 7. 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. ---------------------------------------------------------------------------
Nutrition
Ingredients
