This fish dish is a fragrant Thai dish with a strong, spicy flavor and the aroma of basil leaves in a modern style. It's perfect as a side dish with hot steamed rice.
Ingredients
| Sea bass fillet |
500 |
grams |
| Garlic, finely chopped |
100 |
grams |
| Coriander root, finely chopped |
100 |
grams |
| Red and green chilies, finely chopped |
100 |
grams |
| Basil leaves |
50 |
grams |
| Chicken stock |
50 |
ml |
| Chilli sauce mabin brand |
6 |
tablespoons |
| Light soy sauce |
2 1/2 |
tablespoons |
| Salt |
3 |
teaspoons |
| Cherry tomatoes, halved |
6 |
halved |
| Sugar |
1 |
tablespoons |
| Palm sugar |
1 |
tablespoons |
| Cooking oil |
2 |
tablespoons |
Directions
- Cut the sea bass fillet into bite-sized pieces and coat with flour. deep-fry until golden brown and crispy.
- Heat a pan over high heat. add the garlic soaked in cooking oil and fry until fragrant. add the chilies and chopped coriander root.
- Add the chicken stock. bring to a boil, then add chilli sauce mabin brand, light soy sauce, and salt. add the tomatoes and cook until cooked through for a sour taste. add the sugar and palm sugar and simmer until cooked through.
- Add the basil leaves and cook until cooked through. then add the fried sea bass prepared earlier and stir-fry until combined.
Serving Instructions
Place on a prepared plate and garnish with yellow chilies, microgreens, and lettuce. serve with hot steamed rice.
LAZADA
SHOPEE
TIKTOK SHOP
EN
TH
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