Fried Moi with Caramelized Basil Ginger Sauce

Yes, you can make this at home!



Adjust Servings

Recipe CategoriesFish & Seafood



1eachsmall to medium size whole moi, cleaned
 Eachgarlic salt, as needed
 Eachcanola or peanut oil, as needed


2Tablespoonfish sauce
1eachshallot, coarsely chopped (or finely minced white onion)
2eachgarlic cloves, coarsely chopped
1eachfresh ginger, peeled and sliced as thin as possible
3eachred or yellow chili pepper
10eachfresh basil leaves, roughly chopped
1⁄2eachfresh lime


Frying the Fish

  1. Score the fish at an angle all the way to the bones on both sides to help it cook faster.
  2. Season with garlic salt.
  3. Heat oil in a wok, about half a cup or at least to the side of the fish.
  4. Fry the fish on medium heat, about 5-7 minutes on the first side.
  5. Don't try to loosen the fish from the pan until it is done, otherwise, the fish will break.
  6. When the first side is cooked, flip and fry the other side for 5 minutes.
  7. When the fish is cooked thoroughly, remove and set it on a plate.
  8. Allow the oil to drain.


  1. Heat a heavy bottomed sauce pan on high.
  2. Add in the sugar and stir until it melts and turns amber in color.
  3. Slowly add in the water and fish sauce carefully, as the sugar will splatter if added to quickly.
  4. Add in the shallots, garlic, ginger, and peppers and cook for 3 minutes.
  5. If the sauce gets too thick, add a little more water (it should be the consistency of maple syrup).
  6. Add in the basil and squeeze in the lime juice.
  7. The taste of sauce should be sweet, spicy and sour.
  8. When cooked and mixed well, pour the sauce on top of the fish and garnish with coriander leaves.
  9. Serve immediately with hot steamed rice.


Login or register to post comments