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.