Multi Cooker

Thai Basil Fish

Main Dish

Our basil fish fillets smack with authentic Thai flavors: salty, sweet, spicy and sour. Tender fish, sauteed in garlic, ginger and chilis – topped with fresh basil and cilantro. Aroi mak mak!

Servings 3
Preparation
Cooking

Ingredients

½ tbsp vegetable oil
3 garlic cloves, minced
1 tbsp ginger, peeled and minced
¼ cup celery, finely chopped
2-6 ounce white fish fillets such as cod, sole, snapper or haddock
1 Thai chili
2 tbsp fish sauce
1 tbsp lime juice
¼ teaspoon sugar
6 to 8 basil leaves, chopped
¼ cup cilantro, chopped
Lime wedges

Directions

Set the multi cooker to the sauté function.
Set the timer to 18 minutes and the heat to high. Press start.
When the machine beeps, add the oil, garlic, ginger, and celery, and saute for 4 minutes. Add the fish and cook on each side for 4-5 minutes.
When there is 1 minute left to the cooking process, add the thai chili, fish sauce, lime juice, sugar, and basil leaves.
Transfer to a serving plate and top with cilantro. Serve with lime wedges.

SALTY, SWEET, SPICY AND SOUR

The best Thai recipes have a flavor profile that balances sweet, salty, hot and sour notes all at once. For this basil fish recipe, we’ve taken that coda to heart. We’re using minced garlic, fresh ginger and celery as our aromatics – and infusing the fillets with fish sauce, lime juice and sugar. And if you’re fire breathers like us, don’t forget the volcanic sliced Thai chilis!

A TIP FOR PERFECTLY COOKING THE FISH

We’re using fish fillets that are around 6-ounces each. That’s big enough to be substantive – but not so big that they will take forever to cook. For a seared exterior and luscious texture, we recommend using the Tiger Multi Cooker’s saute function on high heat with the lid open. First, saute the aromatics in a bit of cooking oil until fragrant, then add the fish fillets to the multi cooker and cook on each side for 4-5 minutes.

COOKING TIPS AND VARIATIONS

Don’t flip the fish too often. We absolutely understand the urge to flip. But to get a bit of color on each side of the fillet, it should make consistent contact with the cooking surface for around 4 minutes on each side. Really, you should only flip it one time.
Leave the lid open while cooking. The multocooker’s saute function acts like a frying pan on the stovetop (minus the open flame and splattering oil). The heat generated on the cooking surface should be able to escape. If you close the lid, the fish will steam rather than pan-fry – and may overcook in the process.
The cilantro is optional. While we love it, we realize cilantro isn’t everyone’s cup of tea. If that’s you, just leave it out. Or sub with extra fresh, hand torn basil leaves.
Serve with prik nam pla. For those of us that appreciate truly assertive Thai flavors, we have just the condiment to serve alongside the fish. Prik nam pla is fish sauce with sliced Thai chilis inside. It’s fiery (super spicy), umami and salty. This condiment is basically the all-in-one salt and pepper shaker of Thailand!