Photograph by Dan Jones
- Vegetable oil, for shallow frying
- 1 sea bream, about 250g (8oz), cleaned and gutted
- ½ small onion, finely chopped
- ¼ green pepper, finely chopped
- ¼ yellow pepper, finely chopped
- ¼ red pepper, finely chopped
- 1 red spur chilli, finely chopped
- 2 garlic cloves, finely chopped
- 1 tbsp light soy sauce
- 1½ tsp nam pla (Thai fish sauce)
- 1 tbsp granulated sugar
- 5 Thai basil leaves, to garnish
- Heat 4 tablespoons of the oil in a large, deep frying pan over a medium heat.
- Shallow-fry the fish for roughly 3 minutes on each side until it is cooked through and golden brown.
- When the fish is almost done, heat a wok over a medium heat and add 2 tablespoons of oil. When hot, add the chopped vegetables, chilli and garlic, then the soy sauce, fish sauce and sugar and stir-fry for 30 seconds.
- Place the fish on a plate, top with the vegetables, garnish with basil leaves and serve immediately.
Rosa's Thai Cafe: The Cookbook by Saiphin Moore, Photography by Dan Jones, published by Mitchell Beazley, £20, octopusbooks.co.uk.