Fish with chili sauce
handful of fresh basil
750 g whole fish (sea bass or sunfish), cleaned and gutted
2 tbsp. l peanut butter
2 tbsp. l thai fish sauce
2 cloves of garlic
1 tbsp. l ginger root grated on a fine grater
2 red chilli, cut into diagonal pieces
1 yellow peeled seed
1 tbsp. l Sahara
1 tbsp. l vinegar
2 tbsp. l water or fish stock
2 tomatoes, peeled and cut into slices.
Fill the fish inside with basil, preserving several leaves for decoration. Heat 1 tbsp. l oil in a pan, quickly fry the fish until brown, turning 1 time. Put the fish on a sheet of foil, pour fish sauce on top, and wrap in a loose envelope. Bake at 190 degrees for 25-30 minutes until tender. Meanwhile, heat the remaining oil and fry the garlic, ginger and chili for 30 seconds. Add pepper and cook another 2-3 minutes until soft. Add sugar, vinegar and water, then add the tomatoes and bring to a boil.
Remove from heat. Arrange on plates and pour with sauces from a pan and sprinkle with laid basil.
handful of fresh basil
750 g whole fish (sea bass or sunfish), cleaned and gutted
2 tbsp. l peanut butter
2 tbsp. l thai fish sauce
2 cloves of garlic
1 tbsp. l ginger root grated on a fine grater
2 red chilli, cut into diagonal pieces
1 yellow peeled seed
1 tbsp. l Sahara
1 tbsp. l vinegar
2 tbsp. l water or fish stock
2 tomatoes, peeled and cut into slices.
Fill the fish inside with basil, preserving several leaves for decoration. Heat 1 tbsp. l oil in a pan, quickly fry the fish until brown, turning 1 time. Put the fish on a sheet of foil, pour fish sauce on top, and wrap in a loose envelope. Bake at 190 degrees for 25-30 minutes until tender. Meanwhile, heat the remaining oil and fry the garlic, ginger and chili for 30 seconds. Add pepper and cook another 2-3 minutes until soft. Add sugar, vinegar and water, then add the tomatoes and bring to a boil.
Remove from heat. Arrange on plates and pour with sauces from a pan and sprinkle with laid basil.
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