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

Watch The Full Video Tutorial!

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Ingredients

Here are all the ingredients you'll need to make this recipe. For amounts, check out the full recipe card below.

• Halibut, or another type of firm-fleshed fish, skin-on, cut into large cubes
• Garlic
• Cilantro roots (or 2 tablespoon of chopped cilantro stems)
• White peppercorns
• Thai chilies, to taste
• Chili, or another type of mild, large chili pepper, chopped
• Fish sauce
• Sugar
• Water or stock
• Julienned grachai, brined, loosely packed (see note)
• Young green peppercorns
• 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".

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

Here are all the steps to make this recipe. If this is your first time, I highly recommend watching the video tutorial to ensure success.

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

1. In a mortar & pestle, pound together garlic, cilantro roots, white peppercorns, Thai chilies, and spur chilies until it resembles a rough paste.
2. 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.
3. 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.
4. Add fingerroots and peppercorns, toss to mix, then let the fish cook without stirring until done, flipping the pieces half way through.
5. Add a little more water if it becomes dry.
6. When fish is done, turn off the heat and quickly toss in Thai basil.
7. Serve with jasmine rice or another grain of your choice!

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

★★★★★ 5 from 2 reviews

• Author: Pailin Chongchitnant
• Yield: Serves 2

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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

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Instructions

Marinate fish in ½ tablespoon 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!

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