Deep-fried fish with chillies and basil

Name: Deep-fried fish with chillies and basil
Cuisine: Japanese
Ingredients: 3 tablespoons plain flour; 1 large fish, such as bass, bream or mullet, gutted, cleaned and scaled; 1 large fish, such as bass, bream or mullet, gutted, cleaned and scaled; 1 large fish, such as bass, bream or mullet, gutted, cleaned and scaled; 1 large fish, such as bass, bream or mullet, gutted, cleaned and scaled; vegetable oil, for frying; freshly ground black pepper, to taste; 2 dried red chillies, deseeded and cut into rings; a good handful of fresh basil leaves; ½ tablespoon Thai Red Curry Paste; 2 tablespoons Demerara or palm sugar; 3 kaffir lime leaves, finely sliced, or ½ tablespoon lime zest, to garnish; 3 kaffir lime leaves, finely sliced, or ½ tablespoon lime zest, to garnish; 2 tablespoons Thai fish sauce (nam pla); 2 tablespoons Demerara or palm sugar; 2 tablespoons Thai fish sauce (nam pla)

Preparation info

Difficulty
Easy

Appears in

Keith Floyd's Thai Food

By Keith Floyd

Published 2006

About

Ingredients

3 tablespoons plain flour
1 large fish, such as bass, bream or mullet

Europe
Asia
Japan
Thailand
Spain
Fish course
Pescatarian

Method

Place the flour on a plate and season with black pepper. Dip the fish fillets in the flour to coat both sides, then shake off any excess.
To make the sauce, heat some oil in a wok or heavy-based frying pan and stir-fry the curry paste for a minute or two, then add the sugar, fish sauce and a little water and cook for a couple more minutes. Remove from the heat and