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Fried Fish with Chili Sauce

A light and tasty sweet and sour dish. You can use shrimp or chicken instead of fish.
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Ingredients
  

  • 1 fresh water fish I think we used sea bass this time, but you can also substitute with shrimp or chicken chunks
  • 1/4 cup all purpose flour for dredging fish
  • 1/4 cup sweet basil leaves only
  • 1/3 cup chicken stock
  • 1 tablespoon corn flour mixed with about 1 tablespoon of water
  • 3 cloves garlic
  • 1 red spur chili
  • 2-3 small hot chili’s depending on how spicy you want it
  • 1/2 cup white vinegar
  • 1/4 cup sugar
  • 2 tablespoons water
  • 1/4 tsp salt

Instructions
 

  • Clean fish from bones and cut into 1″ chunks, at an angle, and lightly dredge with flour.
  • Heat oil in wok over medium heat (or any pot). When hot, fry fish and cook until golden brown.
  • In the meantime, pound red spur chili, small hot chili’s and garlic into a paste in a mortar, set aside.
  • Bring vinegar, water, salt and sugar to a boil and lower heat to simmer until sugar has dissolved well.
  • Heat oil in wok and add garlic paste mixture and cook for a minute then add vinegar mixture and chicken stock and stir well. Cook for a minute.
  • Add as much corn flour slurry to lightly thicken the sauce, if needed.
  • Add basil leaves and stir well for 10 seconds and pour over fried fish.