Thai Pan Fried Fish In Herb Sauce:

Ingredients:

For The Marinade: 8 pieces – Fish Fillet (basa/surmai/pomfret); 2 tbsp. – Lemon juice; 1 tsp. – White Pepper Powder; Salt to taste.

For The Sauce: 2 tbsp. Olive Oil; 2 tbsp. Chopped Mango Ginger; 2 tbsp. Fish Sauce; 2 tbsp. Chopped Garlic; 1½ tbsp. Red Chilly Flakes; 2 tbsp. Chopped Ginger; 2 Chopped Green chilly; 1½ tbsp. Chopped Celery; 3-4 Chopped Basil Leaves; 2 tbsp. Chopped Coriander Leaves; ½ tsp. White pepper Powder; ¼ tsp. Sugar; 1 cup Stock; 1 tbsp. Lemon Juice; ½ cup Coconut Milk; Salt to taste.

Method:

Marinate the fish fillet with the above ingredients for 1-2 hours. Pan fry the fish and keep aside. Take all the ingredients for the sauce in a sauce pan. Stir together and bring it to a boil. Lower the flame, close the lid and cook for 5-8 minutes. Take the fish in individual plates, spoon the warm sauce over the fish and serve.
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The Pattaya Prowler:

Ingredients:

60 ml Gin; 2 sprigs Thai basil; 90-120 ml (depending on taste) Lemon Juice; 15 – 30 ml (depending on taste) Honey Syrup; Soda for topping; Thai basil sprig For Garnish.

Method:

Mix 1 tbsp. of honey with about 2 tbsp. of boiling water to make a syrup. In a Cocktail shaker, muddle the basil leaves. Add the Gin, lemon juice and honey syrup. Add ice and shake vigorously for one minute. Fill a Collins glass with ice and strain the above mix into this. Top up with soda and garnish with a large Thai Basil sprig. You may vary the amount of lemon juice and honey syrup depending on whether you want your drink sweet or sour.

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