Ciao! February March 2020 CIAO_FebMar2020 | Page 14

inthekitchen
Nipon’s Fish
Umami-rich soy sauce delivers
a balance of salt, sweet and a
bold hit of heat.
INGREDIENTS
1 Basa fish fillet
4 cloves garlic, minced
5 fresh Thai chilis, minced
1 cup vegetable oil
1 cup chicken stock
1 Tbsp light soy sauce
1 Tbsp dark soy sauce
1 Tbsp oyster sauce
1 tsp sugar
1/4 tsp salt
20 fresh Thai basil leaves
METHOD
1. In a frying pan, fry basil leaves
with 1/2 cup oil until crispy. Set
aside.
2. In the same pan, add
the other 1/2 cup of oil
and heat to medium high.
Pan fry the fish fillet until
crispy golden. Set aside.
3. In the same pan, add
garlic and Thai chilis,
stirring constantly. Add
the rest of ingredients
except chicken stock and
cook until fragrant.
4. Add chicken stock
and heat until sauce is
thickened.
5. Plate the fish, add basil leaves on
top, pour sauce over and serve.
Yield 2-4 servings
12
ciao! / feb/mar / two thousand twenty