Go Back

Fish and Herbs Stir-Fry

A vibrant and aromatic dish infused with fresh herbs and tender, flaky fish, perfect for family gatherings or quick dinners.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 3 servings
Course: Dinner, Main Course
Cuisine: Southeast Asian, Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 350 g halibut or other firm-fleshed fish, skin on You can try other types of fish like salmon or snapper if you prefer.
  • 4 cloves garlic Fresh cloves pack a punch; adjust according to your taste.
  • 3 roots or 6 stems cilantro Cilantro roots lend an earthy flavor—if unavailable, use stems as a substitute.
  • 1/4 teaspoon white peppercorns For a subtle heat, you can replace them with black pepper.
  • 1-3 Thai chilies, to taste Keep it spicy with fresh chilies or tone it down for the kids.
  • 1/4 cup chopped mild red chili pepper (spur chili) Adds sweetness—feel free to adjust for heat.
  • 1 1/2 tablespoons fish sauce Essential for that umami kick; if you’re vegetarian, use soy sauce.
  • 1 teaspoon sugar Balance the flavors; honey can be substituted for a healthier option.
  • 1/4 to 1/2 cup water or unsalted chicken stock/pork stock Choose broth for added richness—vegetable stock works too!
  • 1/3 cup julienned grachai (fingerroot) This spice is often hard to find—substituting ginger offers a similar flavor.
  • 1 tablespoon young green peppercorns, picked and stem discarded Offers another layer of flavor, but you can skip it if unavailable.
  • 1 cup Thai basil leaves Make sure you use the fresh variety for optimal flavor!

Method
 

Preparation
  1. Marinate the fish in 1/2 tablespoon of fish sauce while prepping the other ingredients to enhance flavor and tenderness.
  2. In a mortar and pestle, pound together the garlic, cilantro roots (or stems), white peppercorns, Thai chilies, and spur chilies until you have a rough paste.
Cooking
  1. Heat a little vegetable oil in a wok over medium heat and add the herb paste. Sauté until golden and aromatic—watch for it to deepen in hue without burning!
  2. Turn the heat to high, add the marinated fish, and toss briefly with the paste making sure to coat well.
  3. Add the remaining fish sauce, sugar, and a splash of water. Toss gently to combine all ingredients.
  4. Toss in the fingerroots and young green peppercorns, and allow the fish to cook without stirring until done, flipping halfway through—approximately 5-6 minutes total.
  5. If the wok becomes dry, add more water to prevent sticking.
  6. When the fish flakes easily with a fork, turn off the heat and immediately toss in the Thai basil.
  7. Serve with jasmine rice or another grain of your choice, and enjoy!

Notes

For an extra layer of flavor, try lime zest or juice just before serving. Store leftovers in an airtight container for up to 2 days. You can prepare the herb paste a day in advance and store it in the fridge.