Fish and Herbs Stir-Fry ผัดฉ่าปลา (pad cha pla)

Method5 steps · about 30 min

1. 1

   Step 1: Marinate fish in 1/2 Tbsp of the fish sauce while you prep other ingredients.

   Uses 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) · ½ tbsp fish sauce

2. 2

   Step 2: In a mortar & pestle, pound together garlic (4 cloves), cilantro roots, white peppercorns (1/4 teaspoon), Thai chilies (1–3), and spur chilies until it resembles a rough paste.

   Uses 4 cloves garlic · 3 cilantro roots or 6 cilantro stems · 1/4 teaspoon white peppercorns · 1–3 Thai chilies · 1/4 cup chopped mild red chili pepper such as a spur chili

3. 3

   Step 3: 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 (1 teaspoon), 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.

   Uses remaining 1 tbsp fish sauce · 1 teaspoon sugar · ¼–½ cup water or unsalted stock · 1/3 cup julienned grachai, loosely packed (see note) · 1 Tablespoon young green peppercorns, picked and discard the stem · a little vegetable oil for frying the herb paste · halibut marinated in half-tablespoon fish sauce during preparation · garlic, cilantro roots or stems, white pepper and both chillies pounded rough

4. 4

   Step 4: When fish is done, turn off the heat and quickly toss in Thai basil.

   Uses 1 cup Thai basil leaves · fish cooked through with fingerroot, green peppercorns and sauce

5. 5

   Step 5: Serve with jasmine rice or another grain of your choice!

   Uses cooked fish tossed off heat with Thai basil