Taiwanese-Style Whole Fish With Chilies And Basil Recipe

Name: Taiwanese-Style Whole Fish With Chilies And Basil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1 1/2 to 2 lb whole, white-fleshed fish (such as black bass); 1/4 teaspoon salt; 1/4 teaspoon ground white pepper; 1/4 cup vegetable or peanut oil; 1 2-inch piece fresh ginger, peeled and julienned; 4 garlic cloves, thinly sliced; 1-2 red Thai chilies, sliced thinly (or substitute with another type of small red chili); 1 cup rice wine (or sake); 1 tablespoon sugar; 1/4 cup light soy sauce; 1 bunch fresh Thai basil leaves (or substitute with Italian basil)

Servings: persons

1 1 1/2 to 2 lb whole, white-fleshed fish (such as black bass)
1/4 teaspoon salt
1/4 teaspoon ground white pepper
1/4 cup vegetable or peanut oil
1 2-inch piece fresh ginger, peeled and julienned
4 garlic cloves, thinly sliced
1-2 red Thai chilies, sliced thinly (or substitute with another type of small red chili)
1 cup rice wine (or sake)
1 tablespoon sugar
1/4 cup light soy sauce
1 bunch fresh Thai basil leaves (or substitute with Italian basil)

1
Rinse the fish and pat dry with paper towels. Lightly score the fish with 2 slashes one each side (not deep enough to hit the bone). Rub with salt and white pepper across its surface and inside its cavity.
2
Heat the oil in a large skillet or wok big enough to fit the whole fish, over medium-high heat. Once the oil is very hot and beginning to pop and sizzle a little, carefully place the fish on one side in the oil. Cook undisturbed until gently browned on the bottom, 3 to 4 minutes. Carefully flip the fish over (with the help of tongs or two spatulas if necessary). Brown the opposite side for another 3 to 5 minutes. Touch the top of the fish and peek inside the slash to check if the flesh appears to be entirely opaque and not clear-white toward the center. Once fully cooked, transfer the fish carefully to a serving platter.
3
In the same pan, add the ginger, garlic, and chilies, and stir until fragrant, about 10 seconds. Add the rice wine and bring to a boil. Stir in the sugar and soy sauce until the sugar is thoroughly dissolved. Stir in half of the basil and remove from the heat. Pour the sauce over the plated fish. Garnish with the remaining basil leaves and serve immediately.

449

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1 1/2 to 2 lb whole, white-fleshed fish (such as black bass), 1/4 teaspoon salt, 1/4 teaspoon ground white pepper, 1/4 cup vegetable or peanut oil, and more.

Yes, Taiwanese-Style Whole Fish With Chilies And Basil falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Taiwanese-Style Whole Fish With Chilies And Basil

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