PREPARATION:
1. Cut the fish fillet into 1x1.5 inch pieces. Season the fish with salt and pepper
Put the oil in a pan over high heat. When the oil is hot, deep fry the fish until golden
brown.
2. Take most of the oil out of the pan; leave about I tablespoon. Add the garlic and hot
chilies and fry over medium heat until golden brown and fragrant. Season with fish sauce,
soy sauce and sugar and mix together Add the chicken stock and mix. Then add the fried
fish and the holy basil and mix again. Turn off the heat.
3. Press the steamed rice into a mold. Turn the mold over on a serving plate. Put the hot
fried fish alongside the rice. Garnish with holy basil sprigs and flower-shaped hot chilies. Serve hot.
