Though regular Genovese basil will add a lovely aroma to the Southeast Asian flavors of this dish, the slightly spicier, more anise-y notes of Thai or opal basil are an even better fit.
Serve with Steamed Jasmine Rice.
Try tying the fillets with dark green scallion tops instead of using toothpicks. Dip the green tops in boiling water for 15 seconds so they’re pliable and tie in a loose knot around the rolled fish fillets.
This. Was. AMAZING!!! Restaurant quality. I’ve never had anything quite like it. The basil brought a fresh, floral note to the dish. The ginger alone brought some mild heat, even though I omitted the chiles. I had some bok choy around so added shortly after the celery. Next time I would add spinach instead, at the end. Also prepping the fish the night before could make this perhaps a weekday meal.
Fine Cooking, you've knocked me out with this one. Made it with shrimp (had it in the freezer with my other pandemic purchases). I could drink this sauce on its own.
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