Makes 2-4 servings
- 400 g fish fillet (or whole fish)
- 1 tbsp salt
- 2 tbsp tapioca starch
- 1 onion, roughly chopped
- 6 garlic, minced
- 10 chilies, seeds removed and coarsely ground
- 100 g water
- 2 tbsp sugar
- 1 lime, juiced
- 2 tbsp fish sauce
- 20 g basil leaves
- 2 tbsp oil, and more for deep-frying fish
DirectionsClean fish thoroughly with cold water. Sprinkle some salt and lightly rub all parts of fish.
Sprinkle tapioca starch and distribute the flour evenly.
Fry on hot oil till crunchy, about 6 minutes each side. Remove from oil, set aside.
Heat some oil in a wok over high heat.
Add onion and garlic and cook quickly till fragrant, about 30 seconds.
Add chilies. Stir-fry quickly for a minute.
Combine water, lime juice and sugar. Lower heat and cook for 2 minutes.
Season with fish sauce.
Toss in basil leaves and remove from heat. Serve with fried fish.