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Thai Basa Fish

Thai Basa fish, in this recipe for “Nipon’s Fish,” as the Siam Thai menu calls it, is prepared with a classic balance of salt, sweet, and a bold hit of heat. The addition of soy sauce delivers umami flavour.

Chef Sumruoy Poomrat
Siam Thai

1 Basa fish fillet
4 cloves garlic, minced
5 fresh Thai chiles, minced
1 cup vegetable oil, divided
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


  1. In a frying pan, heat 1/2 cup vegetable oil. Fry basil leaves until crispy. Set basil aside.
  2. In the same pan, add the other 1/2 cup of oil and heat to medium high. Pan fry the basa fish fillet until the fish is crispy and golden in colour. Set aside.
  3. In the same pan, add the garlic and Thai chiles. Cook, 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. Arrange the basil leaves on top of the fillet, and pour the sauce over the basil. Serve.

Yield 2-4 servings of Thai Basa fish




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