Go Back

Fish and Herb Stir-Fry

A delightful and flavorful fish and herb stir-fry that captures the essence of home cooking with fresh ingredients and aromatic herbs.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Southeast Asian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 350 g halibut or firm-fleshed fish, skin on, cut into large cubes Choose fresh, high-quality fish for best flavor.
  • 4 cloves garlic, minced
  • 3 cilantro roots or 6 cilantro stems
  • 1/4 teaspoon white peppercorns
  • 1-3 Thai chilies, to taste Adjust according to heat preference.
  • 1/4 cup chopped mild red chili pepper (spur chili)
  • 1 1/2 tablespoons fish sauce
  • 1 teaspoon sugar
  • 1/4 to 1/2 cup water or unsalted chicken stock To adjust consistency.
  • 1/3 cup julienned grachai (fingerroot), loosely packed Substitute with ginger if unavailable.
  • 1 tablespoon young green peppercorns, picked from the stem
  • 1 cup Thai basil leaves
  • Vegetable oil (for cooking)

Method
 

Preparation
  1. Marinate the fish in 1/2 tablespoon of fish sauce while prepping your other ingredients.
  2. In a mortar and pestle, pound together the garlic, cilantro roots (or stems), white peppercorns, Thai chilies, and spur chilies until it resembles a rough paste.
  3. In a wok or large pan, heat a little vegetable oil over medium heat. Add the herb paste and sauté until it turns golden and fragrant, about 3-4 minutes.
  4. Increase the heat to high and add the marinated fish, tossing briefly to coat it in the herb paste. Add the remaining fish sauce, sugar, and a splash of water, then toss to combine. Let the fish cook undisturbed until it is fully cooked, about 5-7 minutes, flipping halfway through.
  5. Once the fish is done, turn off the heat and quickly toss in the Thai basil, allowing it to wilt slightly.
  6. Serve the fish and herb stir-fry with jasmine rice or your grain of choice, garnished with an extra sprinkle of fresh herbs.

Notes

Avoid overcrowding the pan for an even cook. Store any leftovers in an airtight container in the fridge and consume within 2 days.