Add corn starch slurry in small amounts at a time and mix until the sauce has a desirable thickness. Copyright © 2020 ImportFood. 4 Snapper Fillets (about 6 oz each) skinned and boned, 6 Red and/or Green Thai Bird chilies or other chilies - crushed, 4 TBS Low Sodium Chicken or Vegetable Stock (or water in a pinch), 1 Medium onion, peeled and cut into ¼ "wedges (pole to pole), 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). 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). Transfer fish to paper towels and pat dry. By submitting images you agree to the following terms of service. Plate fish and place about one quarter of the sauce/vegetable mix over and around the fillets. Note the oil for cooking should be *HOT*. Your comments are subject to administrator's moderation. Remove to a serving dish and serve with steamed Add sauce mixture and bring to a quick boil. All dishes are individually and freshly prepared when ordered. You may choose how spicy you would like your dish. Remove and set aside. Add the fish and stir until thoroughly coated with oil, then add the prepared sauce (carefull as it may splash). Add bell pepper, onion and snow peas and stir fry 2 minuets. I might add two next time I make this. Pat fillets dry with paper towels and dust with the flour mix on both sides. Final caution: this cooks quite quickly--don't over cook it or the fish will become hard. You can usually find Thai basil at a well-stocked grocery store or your local International or Asian market or grocery store. You agree to indemnify ImportFood.com and its employees, officers, directors and agents and hold them harmless from any and all claims and expenses, including attorney fees, arising from ImportFood.com's use of the image and/or your failure to comply with these terms and conditions. Serve hot with Jasmine rice. Stir fry for about 2-3 minutes, ensuring the fish doesn't stick to the pan and the pieces are all thoroughly sauced. Check sauce for salt and adjust with more stock if too salty. If deemed acceptable images will be published to the gallery. I substituted raw sugar for the palm sugar. You declare that the images you submit are your own images or you have the proper rights to transmit them to us without violating any copyrights or trademarks. Drag and drop files here or click to select images. What is Thai basil? Heat the 4 cups of oil in a fry pan big enough to hold all the fillets without crowding (or fry in batches). If deemed unacceptable, submitted images will be removed from our system without notice. Fry on one side about 2 minutes and turn over. You grant ImportFood.com the following: Upon successful upload, all images will be screened by a moderator. Cloves Garlic, Crushed, Chopped or Mashed, Cracked Crab Thai Curry, 'Bu Pad Pong Kari', Steamed Fresh Fish and Vegetables Thai-Style with Dipping Sauce, Stir-Fried Fish in Red Curry, 'Pad Ped Pla'. I'll have to look for palm sugar to see what difference it makes. I added a single bird chile and it was very flavorful. Over high heat, when the oil is shimmering, carefully slide in the fillets. This is a great and easy recipe. Stir fry for about 2-3 minutes, ensuring the fish doesn't stick to the pan and the pieces are all thoroughly sauced. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20). Served with soup or salad, egg rolls, fried wonton, steamed, fried, or brown rice, and served with your choice of meat. 2. 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). This may be a good recipe if you use a 1/3 of the amount of cornstarch. Thai Basil House Special Combination Plates. Thai basil is a type of basil that originates in Southeast Asia. It is cooked when you can pry the flesh from the central bone stem of the steak using the tip of a table knife without undue effort. Phone: 888-618-8424You can email us at emailProtector.addCloakedMailto("ep_62441966", 1); Sign up to receive our FREE Thai recipe newsletter (monthly). You certify that any person pictured in the image (or, if a minor, their parent/guardian) authorizes ImportFood.com to use, copy, print, display, reproduce, modify, publish, transmit and distribute their likeness. In a wok get enough oil to shallow fry the fish smoking hot. 1. Your text should be more than 10 characters. In view of this it is a good idea to cook this in a skillet with a lid.