This delightful meal has transformed my husband from a red meat eater into a fish eater. We used shark for this recipe, but there is no specific fish that must be used. However, it is best served as a thick boneless filet. We enjoy steamed rice with this meal, but some people like to use sticky rice. Either way, it is very delicious.

INGREDIENTS FOR FRYING:

1 lb. shark filet (sea bass or other thick fish filet may be substituted)
3 tbsp. lightly seasoned fish fry mix (can be purchased in grocery stores)
½ cup basil leaves
½ cup water
½ cup olive oil
1 tbsp. rice wine

PREPARATION FOR FRYING:

1. Cut the fish into 3 inches piece and clean the fish, then sprinkle the fish with rice wine.
2. Blend the fish fry mix with the water, and dip each piece of fish into the mix to coat each piece.
3. Heat the olive oil in a wok using a medium heat setting, then fry the fish for about 7 minutes on the first side, then flip it and continue frying the other side for approximately another 5 minutes or until crispy.
4. Remove and place on a plate.
5. In the same wok, using a medium heat setting, add the basil and fry until crispy, then remove the basil with a slotted spoon and set aside.

INGREDIENTS FOR SAUCE:

3 tbsp. vinegar
3 tbsp. palm sugar
2 tbsp. garlic (finely chopped)
1/3 cup water
1 tsp. corn starch
½ tsp. salt
2 tbsp. shallot (chopped)
½ tsp. black pepper
1/3 cup ground fresh chili paste
3 tbsp. fish sauce
1/3 cup coriander leaves
3 tbsp. olive oil

PREPARATION FOR SAUCE:

1. In a small bowl, combine the chopped garlic, chopped shallot, ground fresh chili paste, black pepper and salt. Mix well, then set aside
2. Mix the cornstarch and water, then set aside.
3. Heat a small pot using a medium heat setting, add 3 tbsp. olive oil, then add the contents of the bowl and fry, stirring constantly for several minutes until fragrant.
4. Reduce the heat setting and add the fish sauce and palm sugar. Continue stirring until the sugar is dissolved.
5. Next, add coriander leaves and stir occasionally using a low heat setting, then add the cornstarch mix, stir for a few seconds and remove the pot from the heat.
6. Pour the sauce over the crispy fish. Garnish with crispy basil leaves.

Makes 3 servings

Tip #1: Fish filets should be thick because if thin fish is used, the fish will not be soft when fried.

Tip #2: Do not try to turn the fish in the skillet too soon as the fish may break up.