Preheat oven to 375 degrees F.
Cut the red snapper
into 4 equal portions, approximately 6 ounces each. Score
skin to prevent curling. Season with salt and pepper.
Preheat a stainless saute pan on medium heat and add 2 tablespoons of peanut oil. Lay fish in pan, skin-side down, and cook for 2 minutes or until skin starts to color. Turn fish and cook for 1 minute. Place pan in oven and roast
for 7 minutes.
To make lime jus, remove fish from pan, add fish bones, carrots
, celery, onion, 1/2 of ginger
, and lime leaves. Return to heat and saute for 1 minute. Add water and fish sauce and gently simmer
for 20 minutes. Strain
, return to heat, and add the soy sauce.
Preheat another stainless steel pan on high heat. Coat pineapple slices and heart of palm with peanut oil. Char
in hot pan until hearts of palm are light brown and pineapple is dark brown.
To serve return fish to oven to briefly warm. Place fish, skin side up, in a large bowls, lay alternating slices of pineapple
and hearts of palm
on fish, ladle lime jus around fish, float
green onion, ginger, and cilantro
, and top pineapple with basil leaves.