Thai Drunken Fish (Pad Kee Mao)

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
• Steps to Make It
• Gather the ingredients.
• Heat a pan over medium to high heat. Add oil, garlic, and chile. Fry until garlic turns slightly yellow.
• 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.
• Season by adding soy sauce, fish sauce, and sugar. Stir until sugar dissolves.
• Add the lemongrass, cherry tomatoes, green peppercorn, fingerroot, and makrut lime leaves. Stir in all of the aromatics until well combined.
• Turn off the heat and add the sweet basil.
• Serve hot with Thai jasmine rice.