Ingredients

  • 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

Method

  1. Heat 4 tablespoons of the oil in a large, deep frying pan over a medium heat.
  2. Shallow-fry the fish for roughly 3 minutes on each side until it is cooked through and golden brown.
  3. 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.
  4. 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.