Stir-Fried Fish With Chile And Basil (Based On Vilaylac Thepvongsa’S Recipe)

• A healthy portion of white fish, thinly sliced in small pieces (anything that holds together well, without an overpowering fishy flavor)
• Lots of garlic
• Hot red chile, sliced thinly
• Pinch of palm sugar
• Pinch of bouillon or 1/4 cup soup stock
• Drizzle of dark soy sauce
• Heap of fresh holy basil*

1. Heat the garlic and chile in a hot wok with oil. Stir. Toss in the fish and stir-fry quickly on high heat. Add a little water, sugar and soup or bouillon. Stir, then add basil and soy sauce, primarily for color. That's it! It's quick.
2. The dish should be hot, but not be overly sweet. Vilaylac says this is similar to the Thai stir-fry with chile and basil, "but different cooking. In Thai, more oil, more sugar. In Lao, little oil, little sugar, more chile."

portion, garlic, red chile, sugar, bouillon, drizzle, fresh holy basil

Taken from www.epicurious.com/recipes/member/views/stir-fried-fish-with-chile-and-basil-based-on-vilaylac-thepvongsa-s-recipe-51811431 (may not work)