Thai · Dinner
Stir-Fried Fish with Basil
Firm white fish fillets seared until flaky, then tossed in a hot wok with garlic, chilies, and holy basil leaves. Seasoned with fish sauce, oyster sauce, and a touch of sugar, this Thai stir-fry delivers punchy, savory heat served over steamed jasmine rice.
$7
10 minsPrep
10 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
417Calories
41.3gProtein
14.8gFat
33.4gCarbs
6.5gSugar
1.8gFiber
2163mgSodium
95mgChol
2.2gSat Fat
768mgPotassium
68mgCalcium
2.5mgIron
2.1mcgVitamin B12
16mgVitamin C
gluten-free
protein-rich
low-calorie
spice-route
thirty-min-meals
hidden-gems
gluten-free
Instructions
1
Prep
Pat the fish dry, mince the garlic and chilies, and measure the basil leaves, keeping everything within reach of the stove.
2
Sear the fish pieces in hot vegetable oil in a wok over high heat for 2 minutes per side until lightly browned and cooked through, then remove to a plate.
3
Add the garlic and chilies to the wok over medium-high heat, stir-fry for 30 seconds until fragrant and golden, then return the fish and add fish sauce, oyster sauce, soy sauce, sugar, and water.
4
Toss over high heat for 1 minute until the sauce coats the fish, add the holy basil leaves, toss for 20 seconds until just wilted, and plate over steamed jasmine rice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white fish fillet
- 6 cloves6 cloves garlic
- 44 Thai chilies
- 1.4 oz40g holy basil leaves
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp oyster sauce
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp sugar
- 2 tbsp2 tbsp vegetable oil
- 4 tbsp60ml water
- 7 oz200g jasmine rice, cooked
