Cast Iron Asian Inspired Fish

Instructions

1. Slice the ginger, garlic and Thai peppers. Place them into a bowl.
2. Slice the Fish fillets at a 45 degree angle and 1/2 inch thick pieces. Next, marinate the fish. Salt, pepper and oil. Mix (best with your hand) everything well. Next, add the egg white and mix, followed by 1½ tablespoons cornstarch. Mix until the marinade starts to feel almost sticky. Put the fish in the refrigerator, and marinate for about 20 minutes.
3. Heat oil over medium heat and stir in the thai chili paste. Stir for another 2 to 3 minutes. Add the garlic, ginger, green onion and Thai chilis. Cook and stir until fragrant, 1 minute or so and season with salt and pepper. Add the honey and cook for another minute or. Use the back of a spatula to lift as much of the brown bits from the bottom as possible.
4. Add the peppers to the pan then carefully pour in the water. Add the fillet slices to the pan, a few pieces at a time, and separate them during the process. Poach for 45 second to a minute, or until the fish is just cooked through.
5. Now, in a small pot, slowly heat up 1/4 cup - 1/2 cup oil. It doesn’t have to be exact, but you should use at least a 1/4 cup. Heat it over medium heat until just smoking and carefully drizzle the oil over the fish.
6. Serve immediately over rice and garnish with Thai Basil.