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Fish and Herbs Stir-Fry

A quick and flavorful stir-fry featuring fresh fish and aromatic herbs, perfect for busy weeknights or impressive dinner parties.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: Southeast Asian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 350 g halibut, or another firm-fleshed fish (skin on preferred) Freshness matters; choose firm, translucent fillets.
  • 4 cloves garlic, minced
  • 3 cilantro roots or 6 cilantro stems
  • 1/4 teaspoon white peppercorns
  • 1-3 Thai chilies, to taste Adjust for desired spiciness.
  • 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 Add more if needed to keep sauce.
  • 1/3 cup julienned grachai (fingerroot) Can substitute with ginger or turmeric if unavailable.
  • 1 Tablespoon young green peppercorns, picked and stem discarded
  • 1 cup Thai basil leaves Can substitute with basil or mint.

Method
 

Preparation
  1. In a bowl, gently marinate the fish with 1/2 tablespoon of fish sauce while you prepare the other ingredients.
  2. In a mortar and pestle, pound together the minced garlic, cilantro roots (or stems), white peppercorns, Thai chilies, and spur chilies until you have a rough paste.
Cooking
  1. Heat a splash of vegetable oil in a wok over medium heat. Add the herb paste, sautéing until it turns golden—about 4-5 minutes.
  2. Increase the heat to high and add the marinated fish. Toss it with the herb paste for about 1-2 minutes until well coated.
  3. Pour in the remaining fish sauce, sugar, and a splash of water or stock, tossing everything together for a minute.
  4. Gently toss in the julienned grachai and green peppercorns, cooking without stirring for about 3-4 minutes until the fish is cooked through.
  5. Once the fish is perfectly flaked, turn off the heat and toss in the Thai basil to wilt slightly.
  6. Serve the stir-fry with jasmine rice or any grain of your choice.

Notes

Leftover stir-fry can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the fish.