Fish with Coconut & Basil

Fish with Coconut & Basil

Ingredients:
2 tablespoons vegetable oil
450g/1lb skinless cod fillet
25g/1oz undeniable flour, professional with salt and freshly ground black pepper
1 garlic clove, beaten
2 tablespoons pink curry paste
1 tablespoon fish sauce
300ml/10fl oz coconut milk
175g/6oz cherry tomatoes, halved
20 fresh basil leaves

Directions:
1. Heat the oil inside a heavy preheated wok. Using a sharp knife, lower the fish into heavy cubes, eradicating any bones.
2. Put the flour inside of a bowl, add the fish and combination until perfectly lined. Increase to the wok, and stir-fry higher than a superior heat for 3â€"4 minutes until the fish commences to brown.
3. Incorporate together the garlic, curry paste, fish sauce and coconut milk. Pour the blend above the fish, and deliver to the boil.
4. Add the tomatoes to the mix inside the wok, and go away to simmer for 5 minutes.
5. Around chop or tear the basil leaves. Add the basil to the wok and stir.
6. Shift to serving plates, and provide sizzling with fragrant rice.