- 1 whole fish, approx. 2-3 lbs
- 1 T olive oil
- 1 T minced garlic
- 1/2 T minced ginger
- 1 jalapeños, sliced
- 1/2 cup onion, sliced
- 1/2 cup bell pepper, sliced
- 1 T chili sauce
- 4 T soy sauce (low sodium or coconut ominos)
- 1 T fish sauce
- 3 T dark brown sugar
- 3 T rice wine vinegar
- 1/2 t black pepper
- 1 cup fresh basil (loosely packed)
- 1 T fresh lime juice
- 1/3 cup cilantro, roughly chopped
- 1 small carrot, shredded
- Vegetable Oil & Fish Fry Batter for deep frying. I use Zatarains
Pat the fish dry with paper towels. Make a few slits on both sides and season the fish to your preference. Coat with fish batter and shake off excess. Fill a frying pan with oil deep enough to submerge your fish and heat to 350 F. Deep-fry the fish until golden brown and cooked. Remove from the pan and drain on paper towels.
Add 1 T of olive oil to a sauté pan on medium heat. Sauté onions, bell pepper, and garlic. Add ginger, and jalapeño until fragrant. Add the rice wine, soy sauce, fish sauce, chili sauce, brown sugar, rice wine vinegar, lime juice and black pepper. Bring to a boil and immediately remove from heat. Add basil.
Place the fish on the serving plate. Scatter half of the cilantro and shredded carrots over the fish. Pour the sauce over the fish, and put the remaining half of the cilantro and carrots on top.
Serve with cooked rice.
Add lime zest to add more citrus flavor