Cooking Instructions
1. Prepare the Fish
[] Clean and scale the tilapia thoroughly. Make 3 shallow diagonal slits on both sides.
[] Pat dry and lightly rub with salt.
[] Heat oil in a large wok over medium-high heat (170–180°C).
[] Deep-fry the whole fish until golden brown and crispy on both sides. About 2-3 mins for each side for 700g fish
[] Remove and drain on wire rack
2. Fry the Basil for Garnish
[] In the same hot oil, briefly deep-fry fresh holy basil leaves for just a few seconds until crisp.
[] Remove and drain excess oil on paper towels.
3. Make the Sauce
[] Pour out excess oil from the wok, leaving about 2 tablespoons.
[] Add the blended garlic and red Thai chilies. Stir-fry until fragrant.
[] Add the sliced red and yellow spur chilies. Continue to sauté for another 30 seconds.
[] Stir in tamarind paste, fish sauce, palm sugar, and water.
[] Simmer over medium heat until the sauce thickens slightly and turns glossy.
[] Taste and adjust. The flavor should be a balance of sweet, salty, sour, and spicy.
4. Assemble & Serve
[] Place the crispy tilapia on a serving platter.
[] Pour the hot chili-tamarind sauce evenly over the fish.
[] Garnish with crispy basil leaves and fresh chili slices.
