Pomfret with Thai Shallots and Basil – *

(*) Pad Khi Mau

Carefully rinse and dry the fish. Remove the peel from the garlic and shallots, rinse the chili peppers and remove the stalks. Crush the whole with salt (1) in a mortar. Rinse the basil sprigs, dry them, pluck the leaves and chop them coarsely. Rinse the peppers, remove the stems and seeds, and cut the peppers into bite-sized pieces. Heat the oil in a wok. Season the fish with salt (2) and fry on both sides for 3 to 6 minutes, depending on size. Remove and arrange on warm plates. Sauté the ingredients chopped in the mortar with a little oil in the wok. Add soy sauce, peppers, oyster sauce and sugar. Add a little water while stirring and let it boil once. Season with basil. Pour the sauce over the fish form and bring to the table on the spot.

Preparation time: 20 min Preparation time: 15 min

pay attention. Important criteria are clear, bulging eyes and not slimy red gills. Pomfrets are among the noblest and most expensive edible fish, characterized by firm white flesh. To be replaced best by monkfish.

(*) Thai garlic and shallots: Thai garlic and shallots are smaller and more moderate in flavor than European ones, but can be substituted for them if necessary. Garlic fried in oil until golden brown is used for seasoning and flavoring many dishes.

(*) Oyster sauce: the dark brown

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