Plaa Nin Laat Prik Bai Horapa (fish with chilli-basil sauce)
easy
60 mins
60 mins
Ingredients
- 6 Garlic cloves
- 4 Shallots
- 4 red chillies
- 2 green chillies
- 1 collar Thai basil*
- 2 TABLESPOONS + approx. 1⁄2 l oil
- 2 TABLESPOONS Fish sauce*
- 2 TABLESPOONS Soy sauce
- 1 TEASPOON demerara sugar
- 4 ready-to-cook perch or sea bream (approx. 300 g each)
- 7-10 Tbsp salt, approx. 8 tablespoons cornflour
- 200 g Jasmine rice
- 7-10 Tbsp banana leaves*
- 3-4 Stem(s) Coriander
Directions
- 1
Peel and finely dice the garlic and shallots. Clean and wash the chilli and cut into rings with the seeds. Wash basil, shake dry and cut into strips, except for a little bit for garnishing.
- 2
Heat 2 tablespoons of oil in a wok or frying pan. Sauté the garlic, shallots and chillies for about 2 minutes. Add fish sauce, soy sauce and sugar, bring to the boil briefly. Stir in basil, remove from heat.
- 3
Wash fish thoroughly, dab dry. Cut the fish skin with a sharp knife in a diamond shape. Salt the fish inside and outside, turn in starch. Knock off excess starch.
- 4
Cook rice in 400 ml boiling salted water according to package instructions.
- 5
1⁄2 l Heat oil in a wok or a large deep frying pan. Fry the fish individually on each side for 3-4 minutes. Take them out and place each on 1 piece of banana leaf or on the fat pan. Add a little chilli mixture to each and keep warm in the oven.
- 6
Wash coriander, shake dry, pluck off leaves. Sprinkle fish with the remaining herbs. Add the rest of the chili mixture and rice.
Nutrition Facts
530 kcal
15 g
24 g
60 g
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