Take a steamer basket and put a baking parchment paper in it. The paper should be a little smaller than the basket so that it doesn’t come out of it.
Take one basa fillet at a time and put it in the basket on top of the parchment paper. Season with salt and top it with half of the lemon slices, 1 chilli and half of the grated ginger.
If you have a double basket steamer, put another fillet in the same way on the top basket and then close both of them tightly.
Now sit the basket over a pan of boiling water. Steam for 8-10 minutes until the fish is opaque and cooked.
Heat the vinegar and hoisin sauce in a small pan. Pour into a small bowl and set aside.
Once the fish is thoroughly cooked, take them out on a plate and discard the lemon sliced, chillies and ginger.
Now scramble the soft fish lightly with fingers and pour the hoisin sauce mixture spoon by spoon. The fish must not be mashed entirely; you should have a sticky mix with still a bite in it. This would be the filling.
Peel the boiled eggs and slice them lengthwise through the middle. Take out the yolk carefully and keep aside.
Now take a spoonful of the fish filling and put it inside the cavity of the egg white. The cavity must be tightly filled.
Heat a non-stick frying pan and add 2 teaspoons of oil; smear the oil all over the pan. When the oil is smoking hot, add the filled egg whites, cut side down and shallow fry for a minute. We did it on our table grill but you can do it in the frying pan as mentioned here.
Take out the deviled eggs once the cut side is lightly charred. Serve the deviled eggs warm with sweet chili sauce. Enjoy!
Recipe by Flavor Quotient at https://www.flavorquotient.com/?p=101