I was lucky enough to teach English in Thailand for almost six months when I was 22, and stepped on the plane from London having never eaten any Thai food. Every meal was a whole new experience and I absolutely loved it, and this meal is like a flashback on a plate. Serves 3.
Ingredients
Sauce:
3 finely chopped garlic cloves
3 cm piece ginger, peeled + juilienned
1 red chilli, sliced
3 tbsp light brown sugar
4 tbsp fish sauce
100ml lime juice
Plus:
2 spring onions, sliced
Small handful coriander
Handful Thai basil leaves
Veg oil
3 large fish fillets
Method
- Heat oven to 190C and line a roasting tin with foil.
- Place the fish fillets in the tin, season well, and bake for 25 minutes.
- In the meantime, heat a slurp of veg oil in a frying pan, throw in the Thai basil leaves and cook for a minute – remove gently using tongs to a plate lined with kitchen paper to drain, and set aside.
- In that same pan, add the garlic, ginger & chillis and fry for a couple of minutes.
- Stir in the lemon juice, fish sauce and sugar, bring to the boil and then leave to simmer for 10 minutes until syrupy. If it gets too thick stir in a little hot water.
- When the fish is ready, serve with rice and veg, and spoon over the sticky sauce. Sprinkle with coriander, spring onions and your crispy Thai basil.
- Maximum yums. Feel free to epically up the chilli content depending on what you can handle of course. When in Thailand and all that jazz.
From My Kitchen 