Fried Moi with Caramelized Basil Ginger Sauce

May 9, 2010 / By Foodland

Fried Moi with Caramelized Basil Ginger Sauce

Yes, you can make this at home!
Course Dinner, Main Course
Cuisine Fish & Seafood
Servings 2 Servings


  • Fish
  • 1 small to medium size whole moi, cleaned
  • garlic salt, as needed
  • canola or peanut oil, as needed
  • Sauce
  • 4 tablespoons sugar
  • 3 tablespoons water
  • 2 tablespoons fish sauce
  • 1 shallot, coarsely chopped (or finely minced white onion)
  • 2 garlic cloves, coarsely chopped
  • 1 fresh ginger, peeled and sliced as thin as possible
  • 3 red or yellow chili pepper
  • 10 fresh basil leaves, roughly chopped
  • 0.5 fresh lime
  • 3 coriander


Frying the Fish
  1. Score the fish at an angle all the way to the bones on both sides to help it cook faster.
  2. Season with garlic salt.
  3. Heat oil in a wok, about half a cup or at least to the side of the fish.
  4. Fry the fish on medium heat, about 5-7 minutes on the first side.
  5. Don't try to loosen the fish from the pan until it is done, otherwise, the fish will break.
  6. When the first side is cooked, flip and fry the other side for 5 minutes.
  7. When the fish is cooked thoroughly, remove and set it on a plate.
  8. Allow the oil to drain.
  1. Heat a heavy bottomed sauce pan on high.
  2. Add in the sugar and stir until it melts and turns amber in color.
  3. Slowly add in the water and fish sauce carefully, as the sugar will splatter if added to quickly.
  4. Add in the shallots, garlic, ginger, and peppers and cook for 3 minutes.
  5. If the sauce gets too thick, add a little more water (it should be the consistency of maple syrup).
  6. Add in the basil and squeeze in the lime juice.
  7. The taste of sauce should be sweet, spicy and sour.
  8. When cooked and mixed well, pour the sauce on top of the fish and garnish with coriander leaves.
  9. Serve immediately with hot steamed rice.
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