Ingredients
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*
Preparation
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.
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.”
