Empty My Fridge
Halibut & Herbs Stir Fry (mini)
Ingredients
- Halibut350 g
- Garlic4 cloves
- Cilantro3
- Peppercorn¼ tsp
- Chili pepper · chopped1–3 + ¼ cups
- Fish sauce1 ½ tbsp
- Sugar1 tsp
- Water or unsalted chicken stock or pork stock¼–½ cups
- Julienned grachai · loosely packed⅓ cups
- Green peppercorn1 tbsp
- Thai basil1 cup
Instructions
- Marinate the fish in half the fish sauce while you prepare the other ingredients.
- In a mortar, pound the garlic, cilantro roots, white peppercorns, Thai chilies and spur chilies into a rough paste.
- Heat a little oil in a wok over medium heat, add the paste and fry until it starts to turn golden. Raise the heat to high, add the fish and toss briefly with the paste.
- Add the remaining fish sauce, the sugar and a splash of water and toss. Add the grachai and green peppercorns, toss, then cook the fish without stirring until done, flipping the pieces halfway through. Add a little more water if it gets dry.
- When the fish is cooked, turn off the heat and quickly toss in the Thai basil leaves.
Summarized from Pailin's Kitchen's video. Watch it for the details.
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