Recipe for Salmon with Thai Basil

I was foraging through food blogs the other day and came upon this beautiful picture and recipe for Salmon with Thai Basil. The dish is from a cookbook called Dancing Shrimp, by Kasma Loha-Unchit. It is described as fast and easy to prepare--and the flavors are married boldy. The recipe calls for a lot of chilies, which makes it even more appealing to me. With the addition of Thai Basil leaves, I am sure the aromas are fragrant. My father's favorite dish is Green Curry Chicken and I make that for him at least once a year. I'm adding this to his list and will make this for him soon, which will once again make me his favorite daughter. ;-)

Salmon with Chilies and Basil (from Dancing Shrimp)

2 Tbs. peanut oil
4 garlic cloves finely diced
2-3 shallots, thinly sliced
1 lb. salmon fillets, cut into 1 inch chunks
3-6 Thai chilies, sliced thin
2 jalapeno or Fresno peppers (preferably red) cut lengthwise into slivers
2 fresh kaffir lime leaves finely slivered, optional
2 tsp. black soy sauce
1 cup fresh Thai or sweet basil basil
2 Tbs. fish sauce, to taste2
dashes white ground pepper

Heat a well seasoned wok over high heat until smoking hot. Swirl in oil to coat the wok surface and wait 20 to 30 seconds for oil to heat, then add the garlic and shallots. Saute 20-30 seconds to flavor oil, then toss in salmon chunks. Sir fry 30 seconds until outer surface changes color. Stir in chilies and lime leaves and sprinkle black soy sauce over the mixture. Stir and 30 seconds later add the basil and fish sauce. Continue to stir fry until the basil is wilted and the fish is cooked to your liking. Sprinkle with white pepper and transfer to a serving dish. Serves 3to 4 with jasmine rice and other dishes in a family meal