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  • thai drunken fish

Thai Drunken Fish

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Description

This dish is known for its heat and spicy flavors that come from fresh chilis, green peppercorns, and fingerroot. In Thailand, spicy food is usually enjoyed with a nice cold beer, so you can imagine that it could take a few beers to calm down the heat of this dish.

Ingredients

  • 2 tablespoons rice bran oil
  • 2 cloves garlic, sliced
  • 3 red chiles, sliced
  • 1/2 pound cod fillet, sliced
  • 1/2 tablespoon soy sauce
  • 1 tablespoon fish sauce
  • 1/2 teaspoon sugar
  • 1 teaspoon minced lemongrass
  • 6 cherry tomatoes, sliced
  • 1 tablespoon green peppercorns
  • 2 tablespoons sliced fingerroot
  • 6 makrut lime leaves
  • 1/2 cup sweet basil
  • Thai jasmine rice, for serving, optional

Directions

  1. Gather the ingredients.
  2. Heat a pan over medium to high heat. Add oil, garlic, and chile. Fry until garlic turns slightly yellow.
  3. Add the slices of fish and cook for 3 minutes. Make sure to not overcrowd the pan and let the fish cook without moving it around. This will keep the fish pieces intact.
  4. Season by adding soy sauce, fish sauce, and sugar. Stir until sugar dissolves.
  5. Add the lemongrass, cherry tomatoes, green peppercorn, fingerroot, and makrut lime leaves. Stir in all of the aromatics until well combined.
  6. Turn off the heat and add the sweet basil.
  7. Serve hot with Thai jasmine rice.