Description
A spicy, light and healthy Thai fish stir fry loaded with fresh herbs. A quick and easy meal with loads of Thai flavours!
Ingredients
- 350 g halibut, or another type of firm-fleshed fish, skin-on preferably, cut into large cubes (the skin helps the fish hold together in the wok)
- 4 cloves garlic
- 3 cilantro roots or 6 cilantro stems
- 1/4 teaspoon white peppercorns
- 1-3 Thai chilies, to taste
- 1/4 cup chopped mild red chili pepper such as a spur chili
- 1 ½ Tablespoons fish sauce
- 1 teaspoon sugar
- 1/4 - 1/2 cup water or unsalted chicken stock or pork stock
- 1/3 cup julienned grachai, loosely packed (see note)
- 1 Tablespoon young green peppercorns, picked and discard the stem
- 1 cup Thai basil leaves
Instructions
Marinate fish in 1/2 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!
Notes
Grachai or krachai, also known as "fingerroot," 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".