I'll have to look for palm sugar to see what difference it makes. You grant ImportFood.com the following: Upon successful upload, all images will be screened by a moderator. Fry on one side about 2 minutes and turn over. It was so thick and overly /fishy salty I could barely bring myself to eat it. 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). Thai Basil House Special Combination Plates. Add corn starch slurry in small amounts at a time and mix until the sauce has a desirable thickness. You can usually find Thai basil at a well-stocked grocery store or your local International or Asian market or grocery store. Your comments are subject to administrator's moderation. Crispy fillet of Snapper topped with a spicy basil sauce and vegetables. 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. Served with soup or salad, egg rolls, fried wonton, steamed, fried, or brown rice, and served with your choice of meat. Toss in basil, cover and keep warm. 1. 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). The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. I substituted raw sugar for the palm sugar. This may be a good recipe if you use a 1/3 of the amount of cornstarch. Stir fry for about 2-3 minutes, ensuring the fish doesn't stick to the pan and the pieces are all thoroughly sauced. If deemed acceptable images will be published to the gallery. All dishes are individually and freshly prepared when ordered. Your text should be more than 10 characters. Remove to a serving dish and serve with steamed Note the oil for cooking should be *HOT*. Final caution: this cooks quite quickly--don't over cook it or the fish will become hard. 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. Remove to a serving dish and serve with steamed Thai jasmine rice and the usual Thai table condimentsas wekk as Thai chili powder and sugar. You may choose how spicy you would like your dish. Pat fillets dry with paper towels and dust with the flour mix on both sides. In a wok get enough oil to shallow fry the fish smoking hot. If … All Rights Reserved. Thai basil is a type of basil that originates in Southeast Asia. Royalty-free, perpetual, non-exclusive, irrevocable, unrestricted, worldwide license to use, copy, print, display, reproduce, modify, publish, transmit and distribute the image and anything included in it with or without attribution. Heat 2 TBS oil in wok or fry pan over medium high heat. 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'. 2. If deemed unacceptable, submitted images will be removed from our system without notice. I served it on coconut rice (long grain rice cooked with 1/2 cup of chopped shredded coconut). Add sauce mixture and bring to a quick boil. Remove and set aside. https://www.seletsucre.com/crispy-tilapia-with-spicy-thai-basil-sauce Heat the 4 cups of oil in a fry pan big enough to hold all the fillets without crowding (or fry in batches). Transfer fish to paper towels and pat dry. What is Thai basil? 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). I might add two next time I make this. This is a great and easy recipe. By submitting images you agree to the following terms of service. Fry until golden on both sides. 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). Plate fish and place about one quarter of the sauce/vegetable mix over and around the fillets. It’s got a stronger flavor than that of it’s sweet basil cousin with more of an anise flavor. Mix corn starch and flour in a small bowl. Powered by the Parse.ly Publisher Platform (P3). Add the fish and stir until thoroughly coated with oil, then add the prepared sauce (carefull as it may splash).