Fructose Free Thai Basil Salmon Stir-Fry with Chiles
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Learn more →Ingredients
4 servings
- 1 ½ lb salmon fillet, skin removed, cut into 1 ½-inch chunks
- ½ tsp kosher salt
- ¼ tsp ground white pepper
- 3 tbsp neutral oil (such as avocado or canola oil), divided
- 6 cloves garlic, minced
- 4–6 fresh thai bird's eye chiles, thinly sliced (or 2–3 serrano chiles for milder heat)
- 1 medium red bell pepper, cut into 1-inch pieces
Ingredient noteA serving of up to about half a cup of red bell pepper is low in fructose. This recipe contains only about 1/4 of a red bell pepper per serving, making it likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 1 ½ cups fresh thai basil leaves, loosely packed
For the sauce
- 2 tbsp oyster sauce
- 1 ½ tbsp fish sauce
- 1 tbsp soy sauce
- 1 tsp granulated sugar
- 1 tbsp water
For serving
- cooked jasmine rice, for serving
- lime wedges, for serving (optional)
Instructions
- 1
Pat the salmon chunks dry with paper towels and season evenly with the salt and white pepper.
- 2
In a small bowl, stir together the oyster sauce, fish sauce, soy sauce, sugar, and water until the sugar dissolves. Set aside.
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