This is a nice fish dish cooked the Chinese way with basic ingredients like ginger and spring onions. The addition of basil leaves makes it fragrant and aromatic more than simple red braised [hoong siau].
Not difficult at all to prepare this dish which goes well with rice.
2 medium size threadfin fish [Ikan Senangin or Ma Yau Yee] – cleaned and keep whole
A bunch of basil leaves
Some shredded ginger
Some sliced spring onions
Some slice red chillies
3 tbsp water
1 tbsp each of light soy sauce, fish sauce and wine
1 tsp sugar
- Pan fry fish in a non-stick pan until cooked and crispy on both sides.
- Push aside, add in ginger, spring onions and chillies. Stir fry until aromatic and add in seasoning.
- Mix well and add in some water to braise the fish with the other ingredients. Taste to adjust seasoning.
- Lastly add in the basil leaves to cook until soft and turns green.
- Dish up to serve.