Thai Basil Sardine Stir Fry

Thai Basil Sardine Stir Fry

Canned sardines meet garlic, chiles, and fragrant basil in a quick weeknight stir fry.

Total 20 min Makes 4 servings Calories 380/serving

Dietary

Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Fish, Soy

This stir fry turns pantry sardines into a bold, savory dish seasoned with garlic, Thai chiles, and fresh basil leaves. A splash of fish sauce and a touch of sugar balance the richness of the fish, while bell peppers add color and crunch. Serve it over steamed jasmine rice for a fast, protein-packed meal.

Ingredients

  • 2 tablespoons vegetable oil
  • 4 cloves garlic, minced
  • 3 Thai chiles, thinly sliced
  • 1 small red onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 2 cans sardines in oil, drained and broken into chunks
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • 1 cup fresh Thai basil leaves, loosely packed
  • 1 lime, cut into wedges
  • 4 cups cooked jasmine rice, for serving

Method

  1. Heat the vegetable oil in a 9-inch skillet or wok over medium-high heat until shimmering.

  2. Add the garlic and Thai chiles and stir-fry until fragrant, about 30 seconds.

  3. Add the red onion and bell pepper and stir-fry until just softened but still crisp, about 2 minutes.

  4. Add the sardine chunks and gently toss to combine with the vegetables, taking care not to break them up too much.

  5. Pour in the fish sauce, soy sauce, and sugar, and toss to coat evenly.

  6. Cook, stirring occasionally, until everything is heated through and well combined, about 3 minutes.

  7. Remove the skillet from the heat and fold in the Thai basil leaves until just wilted.

  8. Serve immediately over steamed jasmine rice with lime wedges on the side.

Rate this recipe

★ 4.3 (1)

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    Thai Basil Sardine Stir Fry

    This stir fry turns pantry sardines into a bold, savory dish seasoned with garlic, Thai chiles, and fresh basil leaves. A splash of fish sauce and a touch of sugar balance the richness of the fish, while bell peppers add color and crunch. Serve it over steamed jasmine rice for a fast, protein-packed meal.

    20 min 4 servings 380 cal

    Ingredients

    • 2 tablespoons vegetable oil
    • 4 cloves garlic, minced
    • 3 Thai chiles, thinly sliced
    • 1 small red onion, thinly sliced
    • 1 red bell pepper, thinly sliced
    • 2 cans sardines in oil, drained and broken into chunks
    • 1 tablespoon fish sauce
    • 1 tablespoon soy sauce
    • 1 teaspoon sugar
    • 1 cup fresh Thai basil leaves, loosely packed
    • 1 lime, cut into wedges
    • 4 cups cooked jasmine rice, for serving

    Method

    1. 1

      Heat the vegetable oil in a 9-inch skillet or wok over medium-high heat until shimmering.

    2. 2

      Add the garlic and Thai chiles and stir-fry until fragrant, about 30 seconds.

    3. 3

      Add the red onion and bell pepper and stir-fry until just softened but still crisp, about 2 minutes.

    4. 4

      Add the sardine chunks and gently toss to combine with the vegetables, taking care not to break them up too much.

    5. 5

      Pour in the fish sauce, soy sauce, and sugar, and toss to coat evenly.

    6. 6

      Cook, stirring occasionally, until everything is heated through and well combined, about 3 minutes.

    7. 7

      Remove the skillet from the heat and fold in the Thai basil leaves until just wilted.

    8. 8

      Serve immediately over steamed jasmine rice with lime wedges on the side.