So tonight we both came home from work with a craving for some seafood, but absolutely no idea what to make. I remembered that we had a basa filet in the freezer and a bag of shrimp. We had the hankering for something tangy and spicy, so we got to brainstorming.
A stir-fry of some sort was just what we needed, but we didn't want the typical szechuan fare. We decided on an Indonesian-style fish and shrimp stir-fry.
I chopped up the fish into bite-size pieces and sliced an onion while Dina prepared a sauce. She combined red chili flakes, some sugar, chopped fresh garlic, vegetable oil and white wine vinegar. A preparation of cornstarch and cold water would be the thickener for the sauce.
In a wok with some vegetable oil at high heat, Dina cooked the onions until they were soft and translucent and then added the sauce. After a couple of minutes, she tossed in the fish and shrimp (still in their shells) and stir-fried the mixture until it was cooked through. A dash of chili garlic sauce went in for some more spiciness. Then, off the heat, some of the cornstarch liquid went in and as soon as the sauce thickened up, we were ready to eat.
For a dish that took all of 10 minutes to prepare, this had tons of asian flavor and the basa was the perfect, firm fish to stand up to the vigorous stir-fry method.