Plaa Nin Laat Prik Bai Horapa (fish with chilli and basil sauce)

For 4 people
  • 6 Garlic cloves
  • 4 shallots
  • 4 red chili peppers
  • 2 green chili peppers
  • 1 Bund Thai basil *
  • 2 EL + approx. 1⁄2 l of oil
  • 2 EL Fish sauce *
  • 2 EL Soy sauce
  • 1 TL brown sugar
  • 4 ready-to-cook perch or sea bream (approx. 300 g each)
  • salt, approx. 8 tbsp cornstarch
  • 200 g Jasmine rice
  • Banana leaves *
  • 3–4 stem (s) Coriander
60 minutes
easy
1.
Peel and finely dice the garlic and shallots. Clean and wash the chilli and cut into rings with the seeds. Wash the basil, shake dry and cut into strips except for something to garnish.
2.
Heat 2 tablespoons of oil in a wok or pan. Sauté the garlic, shallots and chilli in it for about 2 minutes. Add the fish sauce, soy sauce and sugar, bring to the boil briefly. Stir in basil, remove from heat.
3.
Wash the fish thoroughly and pat dry. Cut the fish skin into a diamond shape with a sharp knife. Salt the fish inside and out, turn in starch. Knock off excess starch.
4.
Cook rice in 400 ml boiling salted water according to the instructions on the package.
5.
Heat 1⁄2 l of oil in a wok or in a large deep pan. Fry the fish individually on each side for 3-4 minutes. Take out and place on 1 piece of banana leaf or on the drip pan. Pour a little chilli mixture over each, keep warm in the oven.
6.
Wash the coriander, shake dry, pick off the leaves. Sprinkle the fish with the remaining herbs. Add the rest of the chilli mixture and rice.
1 person approx.:
  • 530 kcal
  • 60 g protein
  • 24 g fat
  • 15 g carbohydrates

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