Taiwanese-Style Fish With Chilies and Basil | Pantoh

Ingredients

• 1 pound white fleshed fish filet
• 0.25 tsp salt
• 0.25 tsp ground white pepper
• 0.25 cup vegetable oil
• 1 2-inch piece fresh ginger, peeled and julienned
• 4 garlic cloves, thinly sliced
• 1 red Thai chilies, sliced thinly
• 1 cup rice wine
• 1 tbsp sugar
• 0.25 cup light soy sauce
• 1 bunch fresh Thai basil leaves (or substitute with Italian basil)