Whole Fish Fried With Basil And Chiles Recipes

ROAST WHOLE FISH WITH CHILE, MINT AND BASIL MARINADE

Steps:

• Puree all of the ingredients (except the fish) in a blender until smooth. In a dish large enough to fit the snapper, pour half the marinade over the fish. Cover with plastic wrap and allow to marinate overnight in the refrigerator. Preheat the oven to 400 degrees. Place the fish in a roasting pan and bake until fish is tender, about 8 to 10 minutes. Flash the fish under the broiler momentarily to crisp the skin. Place the fish on a platter and pour the remaining marinade over the top of the fish. Serve with steamed potatoes.

WHOLE FISH FRIED WITH BASIL AND CHILES

Steps:

• Cut several angled slits along the body of the fish, cutting down to the rib bones. Cut 2 lateral slits along the back of the fish, from head to tail on either side of the dorsal fin. These cuts will ensure quick cooking and maximum crispiness.
• Heat oil for frying in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Gently place fish into the hot oil and fry until crispy, 3 to 4 minutes per side. Gently remove fish from the oil and drain on a paper towel-lined plate.
• Heat 1 tablespoon vegetable oil in a wok or large skillet over medium heat; cook and stir onion, red chile peppers, and garlic until lightly browned, 5 to 10 minutes. Add fish sauce and soy sauce and remove wok from heat. Quickly stir basil and cilantro into sauce.
• Place fish on a large serving platter and pour sauce over fish.

FRIED WHOLE TILAPIA WITH BASIL AND CHILIES

Steps:

• Heat 1 quart oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). If you do not have a thermometer, then dip the head of the fish into the oil; if it sizzles, it is ready, if it does not sizzle, then wait a couple minutes and try again.
• Rinse the fish and dry well. Make several angled slits along the body of the fish, cutting down to the rib bones. Make two lateral slits along the back of the fish, from head to tail, on either side of the dorsal fin. These cuts will ensure quick cooking and maximum crispiness.
• Gently slip the fish into the oil and fry until crispy, 7 to 10 minutes. Carefully remove the fish from the oil and let it drain on paper towels. Place on a large serving platter.
• While the fish drains, heat 2 tablespoons oil in a large skillet. Cook and stir the chili peppers, garlic, and onion in the hot oil until lightly browned, 5 to 7 minutes. Stir the fish sauce and soy sauce into the mixture, remove from heat, and fold the Thai basil and cilantro into the mixture. Pour the sauce over the fish to serve.

BAKED FISH WITH PEPPERS, CHILI AND BASIL

Steps:

• Reserve a few fresh basil leaves for a garnish and tuck the rest inside the body cavity of the fish.
• Heat 1 tablespoon of oil in a wide frying pan and fry the fish quickly to brown (turning once). Place the fish on a large piece of foil in a roasting pan and spoon over the fish sauce. Wrap the foil over loosely and bake in an oven preheated to 375 degrees f for 25-30 minutes until just cooked through.
• Meanwhile, heat the remaining oil and fry the garlic, galangal (or ginger) and chilies for 30 seconds. Add the peppers and stir-fry for another 2-3 minutes to soften.
• Stir in the sugar, rice vinegar, and water, then add the tomatoes and bring to a boil. Remove the pan from the heat.
• Remove the fish from the oven and transfer to a warmed serving plate. Add the fish juices to the pan, then spoon the sauce over the fish and sprinkle with reserved basil leaves.
• Serve immediately.
• Tip-- Large chilies are less hot than the tiny bird's eye chilies, so you can use them more freely in cooked dishes like this for a mild heat.