|
Written by yorky
|
|
Friday, 01 June 2007 |
- 1 kg Whole sea perch or bass
- 3 cups Vegetable oil
- 8 Garlic cloves
- 5 fresh yellow chilies
- 1 tblsp Tamarind juice or vinegar
- 1 tsp Fish sauce
- 2 tsp Palm sugar
- 120 ml Chicken stock
- 2 Fresh red chilies, sliced lengthwise
- 1/2 cup Fresh basil leaves
Deep fry the whole fish in oil until cooked. Remove the fish and all except 1/2 cup of oil.
Mix the garlic and chilies and add to a pot with the fish. Add the rest of the ingredients except the basil and boil lightly for a few minutes.
Fry the basil in the remaining hot oil as garnish. |