Thai Basil Fish

1. 1

   Mix corn starch and flour in a small bowl. Pat fillets dry with paper towels and dust with the flour mix on both sides.

2. 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).

3. 3

   Heat 2 TBS oil in wok or fry pan over medium high heat. Add bell pepper, onion and snow peas and stir fry 2 minuets. Add sauce mixture and bring to a quick boil. Add corn starch slurry in small amounts at a time and mix until the sauce has a desirable thickness. Check sauce for salt and adjust with more stock if too salty. Remove and set aside. Toss in basil, cover and keep warm.

4. 4

   Heat the 4 cups of oil in a fry pan big enough to hold all the fillets without crowding (or fry in batches). Over high heat, when the oil is shimmering, carefully slide in the fillets. Fry on one side about 2 minutes and turn over. Fry until golden on both sides.

5. 5

   Transfer fish to paper towels and pat dry. Plate fish and place about one quarter of the sauce/vegetable mix over and around the fillets.

6. 6

   Serve hot with Jasmine rice.

No additional tips available.