1 (3-pound Onaga) or Red Snapper, scaled, filleted, and bones reserved
2 tablespoons peanut oil, plus 1 tablespoon
Salt and pepper
1/4 cup diced carrot
1/4 cup diced celery
1/4 cup diced onion
1-ounce ginger, peeled and cut into julienne
3 Kafir lime leaves
1 1/2 cups water
1 tablespoon Thai fish sauce
1 tablespoon soy sauce
1 pineapple, peeled and cored
8 ounces canned hearts of palm
2 green onions, cut into 2-inch bias
2 tablespoons cilantro, leaves only
1-ounce Thai basil, leaves removed and stems reserved
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