• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Hot Thai Kitchen
  • Recipes by Categories
  • Kitchen Tips & Ingredients
  • Thailand Vlogs
  • My Cookbooks
  • Newsletter
  • Patreon
  • Shop Ingredients & Tools
  • Find an Asian Grocer
  • Merch
  • About
  • Contact
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes by Categories
  • Kitchen Tips & Ingredients
  • Thailand Vlogs
  • My Cookbooks
  • Newsletter
  • Patreon
  • Shop Ingredients & Tools
  • Find an Asian Grocer
  • Merch
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » All Recipes » Entrées » Fish and Herbs Stir-Fry ผัดฉ่าปลา (pad cha pla)

    Fish and Herbs Stir-Fry ผัดฉ่าปลา (pad cha pla)

    Published: May 16, 2014 · Modified: Jan 16, 2021 by Pailin Chongchitnant · This post may contain affiliate links

    Jump to Recipe·Print Recipe

    Jump to video!


    Watch The Full Video Tutorial!

    All my recipes come with step-by-step video tutorials with extra tips not mentioned in the blog post, so make sure you watch the video below to ensure success - and if you enjoy the show, please consider subscribing to my YouTube channel. Thank you!

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Pad Cha Pla Fish & Herbs Stir-Fry

    Fish and Herbs Stir-Fry ผัดฉ่าปลา (pad cha pla)

    ★★★★★ 5 from 2 reviews
    • Author: Pailin Chongchitnant
    • Yield: Serves 2
    Print Recipe
    Pin Recipe

    Ingredients

    • 350 g halibut, or another type of firm-fleshed fish, skin-on, cut into large cubes
    • 4 cloves garlic
    • 3 Cilantro roots (or 2 Tbsp of chopped cilantro stems)
    • ¼ tsp white peppercorns
    • Thai chilies, to taste
    • 1 spur chili, or another type of mild, large chili pepper, chopped
    • 1.5 Tbsp fish sauce
    • 1 tsp sugar
    • ¼ - ½ cup water or stock
    • ⅓ cup julienned grachai, brined, loosely packed (see note)
    • 1 Tbsp young green peppercorns
    • 1 cup Thai basil

    Note: Grachai or krachai, also known as "fingerroot" in English is an aromatic rhizome. It is hard to find fresh, but you can find it at some Asian grocery stores brined in a jar. Be sure to pack the juliennes loosely in the measuring cup. If using fresh grachai and you're chopping by hand, you will only need about 2 medium sized "fingers".  

    Ingredients & Kitchen Tools I Use


    Instructions

    Marinate fish in ½ Tbsp of the fish sauce while you prep other ingredients.

    In a mortar & pestle, pound together garlic, cilantro roots, white peppercorns, Thai chilies, and spur chilies until it resembles a rough paste.

    In a wok, heat a little vegetable oil over medium heat and add the herb paste. Saute the paste until it starts to turn golden. Turn the heat up to high then add the fish and toss to mix with the paste briefly. Add the remaining fish sauce, sugar, and a splash of water; toss to mix. Add fingerroots and peppercorns, toss to mix, then let the fish cook without stirring until done, flipping the pieces half way through. Add a little more water if it becomes dry.

    When fish is done, turn off the heat and quickly toss in Thai basil.

    Serve with jasmine rice or another grain of your choice!

    Join us on Patreon for bonus content & rewards!


    Did you make this recipe?

    Tag @HOTTHAIKITCHEN on Instagram and hashtag it #HotThaiKitchen!

    « Kabocha Squash Stir-Fry ผัดฟักทอง (pad faktong)
    Thai Omelette ไข่เจียว (kai jiew) »

    Reader Interactions

    Comments

    1. Futile Resistance

      February 16, 2021 at 3:26 pm

      If you like your fish with a kick, this is the dish for you! I absolutely love it, not sure why it's so under repressented in restaurants - even in Thailand I've struggled to find it at times. As long as you can get the fish cooked correctly without breaking up, it is phenomenal

      ★★★★★

      Reply
    2. Vicki Baughan

      December 14, 2020 at 8:16 am

      Made this for a pescatarian friend - but was loved by all! Super easy and delicious!

      ★★★★★

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆
    Recipe Rating




    Primary Sidebar

    Connect With Me!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    Image of Pailin

    Sawaddee ka! I'm Pai, a chef, author, and YouTuber. I'm here to demystify Thai cuisine and help you cook great Thai food at home. How did a girl from Thailand come to teach Thai cooking to millions worldwide? Here's my story.

    My Latest Cookbook

    Featured On...

    Meatless Recipes

    • a black bowl of vegan green curry on an orange napkin
      Vegan Thai Green Curry Meat Eaters Will Love
    • A plate of pad see ew with rice vermicelli with a side of chili vinegar
      Pad See Ew with Rice Vermicelli
    • A plate of chili garlic noodles with thai basil
      Chili Garlic Noodles Recipe
    • a plate of marble eggs on rice with red and green chilies on top and cucumber on the side
      Fast & Easy Marble Eggs with Prik Nam Pla

    Vegetable Recipes

    • A plate of roasted kabocha squash wedges with basil leaves
      Soy Caramel Roasted Kabocha Squash
    • A plate of pan seared brussel sprouts with fried garlic on top.
      Maple Fish Sauce Brussels Sprouts
    • Gai Lan Oyster Sauce Stir-Fry
    • Cucumber challenge
      Cucumber Challenge! Spicy Chicken & Cucumber Stir-Fry

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Accessibility Statement
    • Merch
    • All Recipes

    Newsletter

    Sign Up!

    Contact

    • Contact
    • My Cookbook
    • Patreon

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © Pailin's Kitchen Inc. 2023