Stir-fried fish with Asian sweet basil

Stir-fried fish with Asian sweet basil

Pla phat bai horapha (South)

By
From
South East Asian Food

Ingredients

Quantity Ingredient
4 garlic cloves, roughly chopped
6 small red and green chillies, roughly chopped
2 tablespoons vegetable oil
500g deep-sea fish fillets, wiped dry and cut into slices 5 x 2 cm
1/2-1 tablespoon fish sauce
1/2-1 tablespoon japanese light soya sauce
20 leaves asian sweet basil, roughly chopped or broken

Method

  1. In a mortar or a food processor attachment mash the garlic and chillies to a paste. Heat the oil in a wok or a pan and fry the fish pieces until they are golden brown but still firm. Add the garlic and chilli paste and stir-fry everything until the spices smell cooked but be careful not to break up the fish. Add the fish sauce, soya sauce and basil, plus a little water if you need it, stir again to mix and serve.
  2. Whole cleaned baby squid or baby clams in their shells could be substituted for fish in this recipe. First fry the garlic and chillies until fragrant. Add the shellfish, sauces and basil and stir-fry until the shellfish open.
  3. This method is also good for stir-fried beef or chicken. Instead of fish, put the meat in the pan after the garlic and chilli paste and stir-fry until it changes colour, then proceed as above.
Tags:
SBS
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