I have a favorite Thai recipe book in which now I do not know where it is. From all our moves, it can only be in Argentina. But since I have been using it in the early stages of my married life, the ingredients for making this got stuck with me. Originally it is called, Pattaya Shrimp. But I had no shrimps and had nice Perch fillets. So it is Pattaya Perch. Sounds confusing but delectable. I just had it and it was mouthwatering. Even my husband who is fish-unfriendly found it so.
Pattaya Perch
Ingredients:
any fish fillet cut into cubes
oil
oyster sauce
sugar
vinegar
garlic cloves, cut small
red onion, cut in slices
2 small chilies, cut
red bellpepper, cut in julienne
Thai basil leaves
Direction:
1. In a flat pan, deep or not, place some oil and saute garlic and onion until wilted.
2. Add oyster sauce (a lot depending on how much fish fillets), sugar and a bit of vinegar. Add chilies and red bellpepper.
3. Add fillets flat on the sauce taking care to turn them around after a short while.
4. Add basil leaves and serve with rice. I had no Thai basil leaves but the Italian ones were a good sub.
