Basil is a fragrant power plant that seems to be the main engine of a tasteful dish. In Thai cuisine, we see its value in Gra Prow (chilli-basil stir-fry) especially – their notes are even more emphasised when combined with chillies. Their uplifting capacity doesn’t end there however, they are also the prime ingredients in bringing out the bold, bright flavours of a green and red curry. This spicy stir-fried cod with chilli basil recipe by Rosa’s Saiphin Moore illustrates exactly how to cook with basil, which has become for us a favourite way to begin the weekend. Indeed the chilli is a must, but feel free to go without.
Serves 2
Garlic 2 cloves
Red Bird’s Eye Chillies 5 sliced
Vegetable Oil 2 tbs
Cod/Pollock/Hake Fillet cut into large chunks 350g
Oyster Sauce 2 tbs
Dark Soya Sauce 1 tsp
Light Soya Sauce 1 tbs
Granulated Sugar 1 tbs
Thai Fish Sauce 1 tbs
Chicken Stock 1 tbs
A pinch of white pepper
Chinese Celery (or any other celery) roughly chopped 1 stalk
Thai Sweet Basil Leaves (or any other basil leaves) 10 leaves
Kaffir Lime Leaves 4-5
Steamed jasmine rice to serve
Use a pestle & mortar to pound the garlic and chillies into a paste.
Heat the oil in a wok over a medium heat. Once hot, add the fish and fry it for a couple of minutes on both sides until cooked through. Gently remove from the pan and place on a serving dish.
Add the garlic and chilli paste to the wok and stir-fry for a few seconds. Mix in the oyster sauce, soy sauces, sugar, fish sauce and stock. Add a pinch of white pepper and Chinese celery, stir in the basil and lime leaves and remove from the heat.
Spoon the sauce over the fish and serve with steamed jasmine rice.
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