April 8th, 2012
Preheat over to 350 F.
Heat oil in a pot over medium heat. Add garlic and ginger and cook, stirring, until golden, about 5 minutes. Add chili sauce, soy sauce, vinegar, wine, sugar, salt and green onion parts and turn heat to low. Simmer, stirring occasionally, until the mixture is thick like jam, about 10 minutes. Add green onion parts and simmer just until cooked through, about 2 minutes. Remove from heat and set aside.
To make Thai Basil Oil, fill a large bowl with water and ice and set aside. Bring a small pot of water to boil and add basil leaves. As soon as the water boils again, transfer leaves to ice water. When cold, remove leaves from water and squeeze water out with your hands. Purée basil in a blaender with oil and salt. Then strain through a fine-mesh sieve into a small bowl.
Put remaining oil in a large non-stick ovenproof skillet over medium-high heat. Season fillets with salt and white pepper, then add to skillet. Cook 30 seconds, then transfer to oven. Cook until a thin-bladed knife pierces through flesh easily, about 8 minutes.
Meanwhile, put celery in a small pot and add just enough water to coat bottom of pot. Set over medium-high heat and cook until bright green and warmed through, about 4 minutes. Drain.