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Recipe from: A Chef's Help
2 cups steamed rice
300 grams sea perch fillet
¼ cup coarsely sliced holy basil
1 tablespoon coarsely chopped red and green hot chilies
1 teaspoon chopped garlic
½ teaspoon ground white pepper
¼ teaspoon salt
1 teaspoon sugar
2 tablespoons fish sauce
2 teaspoons light soy sauce
¼ cup chicken stock
2 cups vegetable oil
holy basil sprigs, flower-shaped hot chilies for garnishing
Cut the fish fillet into 1 inch by 1 ½ inch pieces. Season the fish with salt and pepper. Put the oil in a pan over high heat. When the oil is hot, deep fry the fish until golden brown.
Take most of the oil out of the pan; leave about 1 tablespoon. Add the garlic and hot chilies and fry over medium heat until golden brown and fragrant. Season with fish sauce, soy sauce and sugar and mix together. Add the chicken stock and mix. Then add the fried fish and the holy basil and mix again. Turn off the heat.
Press the steamed rice into a mold. Turn the mold over on a serving plate. Put the hot fried fish alongside the rice. Garnish with holy basil sprigs and flower-shaped hot chilies. Serve hot.