Spicy Thai Basil Fish

Thai Basil meals are one of my favorites, they can be done with many proteins, or just with the veggies. Tonight I give you my Thai Basil Fish.

Start with your chili/garlic paste. Cut up few dried chili peppers, I like it spicy, so I used 6. For medium, make it 3. I don’t focus on saving all the seeds. Smash up some garlic, 4 would be fine, I did 6. Smash these together using a mortar and pestle.

In a pan over medium/high heat (I used a cast iron pan, I need to get a wok) up some olive oil. Add the chili/garlic paste and cook for 30 seconds or so. Add a tablespoon or two of red curry paste. Drop the heat and stir till fragrant.

Add a cup of water and a tablespoon of fish or oyster sauce. Stir till well mixed. Add a pound or so of bite-size chopped fish. I used wild caught haddock tonight, but cod or any fish will do. As would shrimp or scallops. I also threw in a handful of grape tomatoes just because I had them and thought they’d look great with the upcoming basil. Cook for a few minutes, stirring often.

Thin slice a red bell pepper and a sweet onion and add. Stir well. I covered mine to get the veggies to cook through. Add a pile of basil. 1 cup would be adequate. I used about 3 cups because I wanted my garden-fresh basil to be the star of the meal. Sprinkle on some fish sauce (not too much). Cook down till the basil begins to wilt.

This could be served in a bowl, and you’d be fine. I often plate this on some jasmine rice. Tonight I used Thai rice sticks. We also toasted up some sourdough bread slices, as the juice is so wonderful, you want something to mop it up with.

Incredible flavorful and SPICY meal, with little effort and all of the ingredients (other than the fish) were in my fridge.