Xanthan Gum Free Thai Basil Cod Stir-Fry with Chiles
Total time30 min
Prep time15 min
Cook time15 min
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Learn more →Ingredients
4 servings
For the stir-fry
- 1 ½ lb cod fillets, cut into 1 ½-inch chunks
- ½ tsp kosher salt
- ¼ tsp ground white pepper
- 3 tbsp neutral oil (such as canola oil or vegetable oil), divided
- 4 cloves garlic, thinly sliced
- 4 to 6 bird's eye chiles, thinly sliced (use fewer for less heat)
- 1 medium red bell pepper, thinly sliced
- 1 cup fresh thai basil leaves, loosely packed
For the sauce
- 2 tbsp fish sauce
- 1 tbsp oyster sauce
- 1 tsp soy sauce
- 1 tsp granulated sugar
For serving
- cooked jasmine rice, for serving
- lime wedges, for serving (optional)
Instructions
- 1
Pat the cod chunks dry with paper towels and season evenly with the salt and white pepper.
- 2
In a small bowl, stir together the fish sauce, oyster sauce, soy sauce, and sugar until the sugar dissolves. Set aside.
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