Hey everyone, it’s Clark, welcome to my recipe site. Today I’m gonna show you how to make a distinctive dish, Spicy Basil Cod Fish. It is one of my favourite food recipe, this time i will make it a little bit tasty. This will be smell and look delicious.
Spicy Basil Cod Fish Recipe.
You can cook Spicy Basil Cod Fish using 11 ingredients and 4 steps. Here is how you cook it.
Ingredients of Spicy Basil Cod Fish
It’s 1 of whole cod fish (cut into pieces).
Take 5 cloves of garlic.
It’s 5 of Thai chillies (put some more if you like spicy level up).
Make ready 1 tablespoon of oyster sauce.
Take 2 tablespoon of light soy sauce.
Prepare 1 tablespoon of dark soy sauce (optional).
You need 1 tablespoon of sugar.
Take 2 tablespoon of cornstarch (for marinate fish).
It’s 1-2 handful of Thai basil leaves.
It’s of Salt.
You need of Oil for deep frying.
Spicy Basil Cod Fish instructions
Cut the fish into pieces, marinate with 2 tablespoon cornstarch and 1 teaspoon salt. Rinse and peel the garlic and chilies, and pound them in a mortar and pestle (you can just mince them with a knife). They don't need to be super fine, you just want to bring out the oils and flavors from the garlic and chilies.
First of all we have to deep frying the fish. Heat your wok on high heat, and add oil to the pan and deep frying the fish until browned and cocok. Then lift and drain put a side..
Reduce the oil that is in the pan until leave about 2 tablespoon, add the chilies and garlic. Stir together until fragrant, add 2 teaspoon of oyster sauce, 3 teaspoon light soy sauce, 1 teaspoon sugar, and finally a splash of dark soy sauce. Add the fish into the pan and sauted together for about another 30 seconds..
Grab a handful of basil, toss it into the pan, fold it into the fish, and then immediately turn off the heat (if you're using an electric stove, you'll want to remove the pan from the burner). The holy basil really only needs to cook for about 5 seconds, and it will continue to wilt and cook from the existing heat of the chicken. This step is important because if you cook the basil for too long, it loses some of its glorious flavor and gets slightly chewy..
