Recipe - Roasted Red Sauce

1 Whole Red snapper; skin on,
scales removed,
And gutted
Salt; to taste
Freshlyground black pepper;
to taste
4 Keffir lime leaves
2 tablespoon Peanut oil
2 Garlic clove; finely minced
2 tablespoon Finelychopped ginger
6 Thai basil leaves (6 to
8); shredded
(or other fresh basil
leaves)
2 Sweet red peppers; seeded,
julienned
1 cup Shredded white cabbage
4 ounce Fresh tofu; cut into 1"
pieces
One half cup Shelled unsalted peanuts
One half cup Unsweetened coconut milk

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