- 1 large (about 1 1/2kg) whole fish (such as snapper or ocean trout)
- 80ml (1/3 cup) vegetable oil
- 2 tablespoons sesame seeds
- 2 garlic cloves, sliced
- 1 small piece fresh ginger, peeled, cut into thin strips
- 2 long red chillies, seeded, thinly sliced
- 3/4 cup grated palm sugar*
- 120ml (6 tablespoons) fish sauce
- 4 tablespoons tamarind concentrate*
- 100ml (5 tablespoons) lime juice
- 1 cup Thai basil leaves
- 2 tablespoons fried Asian shallots*
- Fresh coriander leaves, to garnish
- Step 1Preheat the oven to 190°C.
- Step 2Make 3 deep slashes in one side of the fish, brush with oil and sprinkle with sesame seeds. Place in a greased baking dish and bake for 25 minutes.
- Step 3Heat 1 tablespoon of the oil in a wok over high heat. Add garlic and cook until golden (don’t burn or it will taste bitter). Transfer to paper towel to drain. Add ginger and chilli to wok and stir-fry for 1 minute, then add sugar, fish sauce, tamarind and lime juice. Cook for 1-2 minutes until syrupy. Transfer to a jug and set aside. Clean and dry wok. Add remaining oil over high heat. When hot, add Thai basil (ensure basil is completely dry) and fry for 1-2 minutes until crisp.
- Step 4To serve, place fish on a platter, pour sauce over and garnish with garlic, basil, shallots and coriander.
- High protein
- Low carb
- Low kilojoule
All nutrition values are per serve
* Available at Asian supermarkets.
- Author: Valli Little
- Image credit: Ian Wallace
- Publication: Taste.com.au