Fried sea bream with chilli sauce

This quick and simple dish is perfect for a warm summer's evening. 

Serves 2

*vegetable oil, for shallow frying
*1 sea bream, about 250g, 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 tablespoon light soy sauce
*1½  teaspoons nam pla (Thai fish sauce)
*1 tablespoon granulated sugar
*5 Thai basil leaves, to garnish

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.

More from Rosa's Thai Cafe: The Cookbook:

Rosa's Thai Cafe: The Cookbook by Saiphin Moore, Photography by Dan Jones, published by Mitchell Beazley, £20,


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