THAI BASIL FISH

THAI BASIL FISH image

Yield servings

Number Of Ingredients 19

4 Snapper Fillets (about 6 oz each) skinned and boned
8 TBS Corn Starch
8 TBS All Purpose flour
6 Garlic cloves finely minced
6 Red and/or Green Thai Bird chilies or other chilies - crushed
1 TBS Fish Sauce*
3 TBS Oyster Sauce*
4 TBS Low Sodium Chicken or Vegetable Stock (or water in a pinch)
½ tsp Sugar
1 TBS Lime juice (or to taste)
2 TBS Peanut Oil
1 Green Bell Pepper thinly sliced
1 Medium onion, peeled and cut into ¼ "wedges (pole to pole)
24 Small snow peas (pods)
2 TBS Corn Starch mixed with 4 TBS water to form a slurry
1 Cup Loosely packed Holy Thai Basil* leaves (or substitute Italian Basil)
4 Cups Peanut oil for pan frying
Lime wedges for garnish
*Available at most Asian grocery stores.

Steps:

Mix corn starch and flour in a small bowl. Pat fillets dry with paper towels and dust with the flour mix on both sides. In a medium bowl, mix garlic, chilies, fish sauce, oyster sauce, stock, sugar and lime juice (it will be a bit smelly, don't worry). Heat 2 TBS oil in wok or fry pan over medium high heat. Add bell pepper, onion and snow peas and stir fry 2 minuets. Add sauce mixture and bring to a quick boil. Add corn starch slurry in small amounts at a time and mix until the sauce has a desirable thickness. Check sauce for salt and adjust with more stock if too salty. Remove and set aside. Toss in basil, cover and keep warm. Heat the 4 cups of oil in a fry pan big enough to hold all the fillets without crowding (or fry in batches). Over high heat, when the oil is shimmering, carefully slide in the fillets. Fry on one side about 2 minutes and turn over. Fry until golden on both sides. Transfer fish to paper towels and pat dry. Plate fish and place about one quarter of the sauce/vegetable mix over and around the fillets. Serve hot with Jasmine rice.