Taiwanese-Style Fish With Chilies and Basil
Adapted from a recipe in my cookbook, The Food of Taiwan, this recipe makes a formidable Holiday centerpiece, what with the festive color palette, but you can eat it on any occasion.
Ingredients
- 1 poundwhite fleshed fish filet
- 0.25 tspsalt
- 0.25 tspground white pepper
- 0.25 cupvegetable oil
- 12-inch piece fresh ginger, peeled and julienned
- 4garlic cloves, thinly sliced
- 1red Thai chilies, sliced thinly
- 1 cuprice wine
- 1 tbspsugar
- 0.25 cuplight soy sauce
- 1 bunchfresh Thai basil leaves (or substitute with Italian basil)
Instructions
- 1
Rinse the fish and pat dry with paper towels.
- 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 add the fish in the skillet. Cook undisturbed until gently browned on one side , 2 to 3 minutes. Carefully flip the fish over (with the help of tongs or two spatulas if necessary). Brown the opposite side for another 2 to 3 minutes. 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.