Crispy Basa Fish In Chilly Basil Sauce
I'm a huge fan of modern pan asian cuisine and recently tasted chilly basil fish at a restaurant its an excellent side dish for noodles or fried rice. We can also serve this dish as a starter. This recipe can be altered by using mixed vegetables or chicken instead of fish.
500 Grams Fish Fillets Basa or Salmon we can also use prawns in this recipe.
1 Cup Washed and Chopped Spring Onions
1/2 Cup Washed and Chopped Coriander with Stems
1/2 Cup Basil Leaves Washed and Chopped
1 Whole Garlic Peeled
1 Tbsp Peppercorns
5 to 6 Chilies
2 Tbsp Beaten Egg
4 Tbsp Corn Flour
4 Tbsp Black Bean Sauce or Soya Sauce
1/4 Tsp Pepper Powder
Salt as per taste
1/4 Cup Sesame Oil
Sunflower Oil for frying
1 Tbsp Lime Juice or Vinegar
Wash all the greens thoroughly allow the excess moisture to drain in the colander. Roughly chop the greens and measure using measuring cups reserve. Wash the Fish fillets chop into bite size cubes reserve.
Prepare Basil Sauce:
In a mixerjar add garlic, chilies, pepper and shallots grind to form a coarse paste. Add greens little at a time and grind to create a coarse paste...reserve.
Heat a wok with sesame oil on medium flame, add the ground paste to the oil and fry for a minute. Add black bean sauce or soya sauce fry until the oil surfaces on the sauce check for salt add if needed remove from heat and allow to cool.
Bottle the sauce and use as required we can serve this sauce instead of ketchup its yummy and very tasty when served with veg cutlets or french fries.
Chilly Basil Fish:
Add the washed cubes of fish to a mixing bowl. Add beaten eggs, corn flour, salt and pepper mix well allow to marinate for 5 minutes on kitchen counter.
Heat oil in a wok for frying. Gently drop the fish pieces one at a time and fry until golden in color. Drain excess oil and reserve the fish until entire batch of fish has fried.
In a pan add 3 tbsp chilly basil sauce on medium flame add lime juice toss the fish in sauce and serve right-away...Enjoy :)