Best Thai Basil Fish Recipes

THAI FISH CURRY

Steps:

• Cut the fish into pieces about 2-inches wide. Dry the fish with a paper towel then rub 1 tablespoon of the curry paste over the pieces.
• Heat the oil in a large pot over medium-high heat. (See notes.) Add the onion, ginger, and garlic and cook until golden brown, about 5 minutes. Add the remaining 2 tablespoons of curry paste, coconut milk, water, fish sauce, and sugar. Add the veggies and bring the pot to a boil.
• Reduce the heat to medium-low and add the fish. Cover the pot and cook for 5 minutes, or until the fish is no longer opaque. If your fish is quite thick, you may need to flip the pieces over and cook for 1-2 minutes more.
• Serve with a little minced cilantro and a squeeze of lime juice.

THAI BASIL FISH

Steps:

• Mix corn starch and flour in a small bowl. Pat fillets dry with paper towels and dust with the flour mix on both sides. In a medium bowl, mix garlic, chilies, fish sauce, oyster sauce, stock, sugar and lime juice (it will be a bit smelly, don't worry). Heat 2 TBS oil in wok or fry pan over medium high heat. Add bell pepper, onion and snow peas and stir fry 2 minuets. Add sauce mixture and bring to a quick boil. Add corn starch slurry in small amounts at a time and mix until the sauce has a desirable thickness. Check sauce for salt and adjust with more stock if too salty. Remove and set aside. Toss in basil, cover and keep warm. Heat the 4 cups of oil in a fry pan big enough to hold all the fillets without crowding (or fry in batches). Over high heat, when the oil is shimmering, carefully slide in the fillets. Fry on one side about 2 minutes and turn over. Fry until golden on both sides. Transfer fish to paper towels and pat dry. Plate fish and place about one quarter of the sauce/vegetable mix over and around the fillets. Serve hot with Jasmine rice.

ROASTED RED SNAPPER WITH THAI BASIL

Steps:

• Preheat oven to 450 degrees.
• Season fish inside and out with salt and pepper. Place lime leaves inside the body cavity. Combine the peanut oil, garlic, ginger and basil leaves in a dish and marinate the fish for 1 to 2 hours, refrigerated, occasionally turning and basting.
• Preheat roasting pan in oven for 10 minutes before cooking snapper.
• Add the red pepper, cabbage and tofu to the pan and roast for 5 minutes.
• Place the marinated fish into the preheated roasting pan on one side on a bed of the vegetables and roast for 12 to 15 minutes before turning the fish to its other side.
• Roast for 5 minutes and pour the peanuts and coconut milk over the fish. Continue to roast for 10 minutes more before removing from the oven.
• Allow to rest for 5 minutes.
• Use two spoons to remove the fish from the bones.
• Serve on a bed of rice noodles tossed with sesame oil. Spoon the tofu, red pepper, cabbage and pan juices over the fish and noodles.