|Recipe Categories||Fish & Seafood |
|1||each||small to medium size whole moi, cleaned|
|Each||garlic salt, as needed|
|Each||canola or peanut oil, as needed|
|1||each||shallot, coarsely chopped (or finely minced white onion)|
|2||each||garlic cloves, coarsely chopped|
|1||each||fresh ginger, peeled and sliced as thin as possible|
|3||each||red or yellow chili pepper|
|10||each||fresh basil leaves, roughly chopped|
Frying the Fish
- Score the fish at an angle all the way to the bones on both sides to help it cook faster.
- Season with garlic salt.
- Heat oil in a wok, about half a cup or at least to the side of the fish.
- Fry the fish on medium heat, about 5-7 minutes on the first side.
- Don't try to loosen the fish from the pan until it is done, otherwise, the fish will break.
- When the first side is cooked, flip and fry the other side for 5 minutes.
- When the fish is cooked thoroughly, remove and set it on a plate.
- Allow the oil to drain.
- Heat a heavy bottomed sauce pan on high.
- Add in the sugar and stir until it melts and turns amber in color.
- Slowly add in the water and fish sauce carefully, as the sugar will splatter if added to quickly.
- Add in the shallots, garlic, ginger, and peppers and cook for 3 minutes.
- If the sauce gets too thick, add a little more water (it should be the consistency of maple syrup).
- Add in the basil and squeeze in the lime juice.
- The taste of sauce should be sweet, spicy and sour.
- When cooked and mixed well, pour the sauce on top of the fish and garnish with coriander leaves.
- Serve immediately with hot steamed rice.