This is a recipe that I devised myself and I think that the fresh taste of the sweet basil combined with the fried fish is amazing. If you do not want to use a whole fish or do not want to deep fry the fish then you can use fish fillets pan-fried in a little oil or grilled.
|300||g||whole fish (cod, haddock, plaice, halibut, red mullet) - scales and fins removed. Enough oil to deep fry the fish.)|
|5||red chillies (medium, thinly sliced)|
|1||red chilli (big, sliced)|
|1||green chilli (big, sliced)|
|60||ml||chicken stock ( or water)|
|20||g||sweet basil leaves|
Deep fry the fish in very hot oil until it is crispy on both sides.
To make the sauce, put the oil into a wok and add the garlic, onion and chillies and fry until the garlic starts to turn brown. Then add the fish sauce, soy sauce and chicken stock and fry for 1 minute. Add the basil leaves and stir - fry well to combine.
Turn off the heat and pour the sauce over the fish. Garnish with the coriander.