This bold and explosive topping for a baked whole fish or fish fillet is sensational. I first tried this in Chaing Mai , Thailand and was taken in by it up front nature. Do not let the sauce sit too long before serving as the herbs take on a bitter flavour. Best to cook the fish, place on a plate, dress with the sauce and serve. For a change, use glass or rice noodles scented with chilli and coriander.

Ingredients

• 1 small red onion, peeled and finely chopped
• 1 tblsp fresh minced garlic
• 2-4 long red chillies, deseeded and finely chopped
• 1 long green chilli, deseeded and sliced
• 1 tblsp fish sauce
• 1 tblsp sweet soy sauce
• ¼ cup chicken stock
• ¾ cup well packed basil leaves
• ½ cup well packed coriander leaves
• 4 150g fillets medium- textured fish
• little flour for dusting
• butter for pan-frying the fish

Method

1. Heat 2-3 tblsp oil in a deep frying pan and cook the onion until softened but not coloured. Add the garlic, red and green chilli and cook for a further 2-3 minutes until the mixture is very fragrant and the onion and garlic are beginning to lightly brown. Be carefully not to burn.
2. Add the fish sauce, sweet soy sauce and chicken stock and cook a further minute before stirring in the herbs.
3. Dust the fish fillets with a little flour. Quickly heat the butter in a large frying pan. Place the fish serving-side down into the frying pan and cook over a moderately high heat for 2-3 minutes. Turn over and cook the other side until the fish flakes easily. Place the fish on serving plates and pour equal amounts of the sauce over the fish. Serve immediately.