Category: Main Dish
Cuisine: not set
3 garlic cloves
2 to 3 fresh green Thai chiles stemmed
1 fresh red Thai chile stemmed, plus additional sliced chile for garnish
1 small Thai shallot roughly chopped (about 2 tablespoons) (see Note)
2 teaspoons white peppercorns
1 tablespoon vegetable oil plus more for frying (about 5 quarts)
12 ounces skin-on fish fillets (such as snapper tilapia, catfish), cut with the grain into 1/2-inch-thick slices
3 tablespoons oyster sauce
1 1/2 teaspoons Thai fish sauce (such as Lucky)
1 1/2 teaspoons white soy sauce (see Note)
1 teaspoon granulated sugar
5 makrut lime leaves (see Note)
1/4 cup loosely packed Thai basil leaves plus more for garnish
2 tablespoons drained brined green peppercorns (see Note)
2 tablespoons sliced fresh or thawed frozen fingerroot (see Note
Hot cooked long-grain white rice
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