Instructions: The fish is cleaned - the sides slashed and the fish is either dredged in flour or coated with a light batter - and then deep fried in fairly hot oil for about five minutes each side. The fish is then removed to a large plate or serving platter.

Sauce: In a medium skillet on medium heat, heat the oil, then add the blended ingredients. Stir continuously for about 3 minutes. Add the lime leaves and the basil, and cook for a further 2 minutes.

Pour the sauce over the fish to serve.

Comments: In Thai "kimao" means drunk. However unlike the Chinese "drunken" dishes, which are marinated in alcohol, Thai "kimao" dishes not marinated in alcohol but typically consumed with alcohol. You can use any sort of fish. You want one weighing about a pound. Thais leave the head on.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.