I love this tangy, spicy dish. Deep-frying the fish seals the moisture in, giving you a tender, juicy fish with a crisp, succulent skin. The fish soaks up the flavourful broth, making every mouthful irresistible. You can buy lemon grass and Thai basil at Asian markets.
Put the vegetable oil in a large wok with a candy thermometer and heat the oil to 350 degrees F.
Season the insides of each of the snappers and put a sprig of parsley, a sprig of coriander, 1 bay leaf, 1 clove crushed garlic and 1 piece lemon grass in each.
Season the outsides of the fish.
Dredge fish in the cornstarch.
Slide the fish into the hot oil, allowing the fish to curve into the shape of the bottom of the wok.
Fry the fish for 3 to 4 minutes or until crisp and cooked through.
Drain on paper towels.
Place the chicken broth in a medium saucepan on medium-high heat.
Add the garlic, lemon grass and chile, bring to a boil and add green onions and Thai basil. Season.
Stir in the lime juice.
Take broth off the heat.
Divide the broth and fish among 2 bowls and serve.