Name: Seafood Feast with Basil and Chilies
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: Serves 2 as a main dish with rice or 4 as part of a multi-course meal
Cuisine: Thai
Ingredients: ½ cup (10 g) fresh Thai or italian basil leaves; 1½ teaspoons sugar; 2 teaspoons fish sauce (nam pla); 2 teaspoons soy sauce; ⅓ cup (80 ml) Basic Chicken Stock or store-bought; 1½ teaspoons Roasted Red Chili Paste or store-bought (nam prik pao, optional); ½ small white onion, cut into wedges; 4 oz (100 g) boneless fish fillet (such as sole), cut into 1 x 1.5 in (2.5 x 3.75 cm) pieces; ½ teaspoon dark sesame oil; ¼ teaspoon white pepper; ½ teaspoon all-purpose cornstarch; 6 medium-sized shrimp, peeled and deveined; 4 oz (100 g) bay scallops; 1 tablespoon minced galangal or fresh ginger; 2 garlic cloves, minced; 3 tablespoons high-heat cooking oil, divided; 4 dried Thai chilies or Chiles de arbol

Preparation info

Serves
2
as a main dish with rice

Difficulty
Easy
Ready in
40 min

Appears in

Everyday Thai Cooking

By Katie Chin

Published 2013

About

This recipe is inspired by a dish we had at the popular Seafood Market and Restaurant in Bangkok. My sister Jeanie lives on Bainbridge Island, Washington and she helped me recreate this dish after a seafood shopping spree at Central Market, famous for its gorgeous assortment of fish and shellfish.

Ingredients

6 medium-sized shrimp, peeled and deveined
4 oz (100 g) bay scallops
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Asia
Thailand
Main course
South East Asia

Method

Toss the shrimp, scallops, and fish with the sesame oil, all-purpose cornstarch, salt, and pepper in a medium bowl. Cover and refrigerate for 10 minutes.
Heat 2 tablespoons of the oil in a wok or skillet over medium-high heat. Add the shrimp, scallops, and fish, stir-fry until the shrimp turns pink. Remove from the pan and set aside. Wash and thoroughly dry the

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Ingredients

Method

Part of