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Fish and Herbs Stir-Fry

A quick and flavorful dish combining fresh fish with aromatic herbs, perfect for weeknight dinners or special occasions.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 3 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 If halibut isn’t available, try cod or tilapia.
  • 4 cloves garlic Fresh garlic is essential for that aromatic base!
  • 3 cilantro roots or 6 cilantro stems The roots offer a deeper flavor, but stems work just as well.
  • 0.25 teaspoon white peppercorns Adds a mild peppery flavor; substitute black pepper if needed.
  • 1-3 Thai chilies, to taste Adjust based on your heat preference.
  • 0.25 cup chopped mild red chili pepper (spur chili) Adds sweetness and color.
  • 1.5 tablespoons fish sauce Essential for umami depth; use a high-quality brand like Red Boat.
  • 1 teaspoon sugar Balances the flavors perfectly.
  • 0.25 to 0.5 cup water or unsalted chicken/pork stock Use stock for extra flavor.
  • 1/3 cup julienned grachai (fingerroot) Offers a unique, peppery flavor; can be omitted if unavailable.
  • 1 tablespoon young green peppercorns Adds a lovely crunch; omit if not found.
  • 1 cup Thai basil leaves This herb is the star! Fresh is always best.
  • vegetable oil for frying Use a neutral oil like canola or grapeseed for high-heat cooking.

Method
 

Preparation
  1. Begin by marinating your halibut in 1/2 tablespoon of fish sauce while you prep the remaining ingredients.
  2. With a mortar and pestle, pound together the garlic, cilantro roots (or stems), white peppercorns, Thai chilies, and spur chilies until they form a rough paste.
Cooking
  1. Heat vegetable oil in a wok over medium heat. Add the herb paste and sauté until it starts turning golden and aromatic, about 2-3 minutes.
  2. Turn up the heat to high and carefully add the marinated fish to the wok. Quickly toss to mix with the aromatic herb paste.
  3. Pour in the remaining fish sauce, sugar, and a splash of water (or stock) then toss again to combine.
  4. Add the grachai and young peppercorns to the wok, tossing lightly. Let the fish cook undisturbed for about 4-6 minutes, flipping halfway through.
  5. Once done, turn off the heat and toss in the Thai basil leaves.
Serving
  1. Serve your Fish and Herbs Stir-Fry over jasmine rice or your favorite grain.

Notes

Store leftovers in an airtight container in the fridge for up to 2 days. If you’ve got extra time, marinate the fish longer for better flavor.