This recipe is inspired by a Thai dish called Pad Kra Pow. It's spicy, deeply savory, and lightly sweet, with an herbaceous punch of flavor from the addition of Thai basil.
Make sure to prep all of your vegetables before you start cooking because this stir fry comes together very quickly — the ground sockeye salmon, for instance, cooks in minutes.
Substitutions for Thai-Style Stir Fry With Salmon and Chili-Basil Sauce
Depending on what type of ingredients you have access to, there are a few substitutions that you can make to this Thai-inspired stir fry. The dish won't be the same and far from traditional, but still delicious.
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Fresh chili pepper: This dish is meant to pack some serious heat, so it calls for bird’s eye chili peppers — a typical pepper to use in Thai cuisine. However, feel free to use less chili if you don't like things too spicy. Serrano peppers can be used in place of bird’s eye chilis if desired.
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Soy sauce: Dark soy sauce has a richer flavor than the “regular” soy sauce that you can find at most non-specialty grocery stores. It’s an easy ingredient to find at markets that specialize in Asian ingredients, but if needed you can substitute any soy sauce you have available. For gluten-free diets, opt for a gluten-free soy sauce or tamari.
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Basil: Thai basil has a darker, more slender and pointy leaf than the basil that you’d use in Mediterranean dishes. Its flavor is a bit more complementary to a dish like this salmon stir fry. However, any variety of fresh basil can be used.
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Fish sauce: Fish sauce is made from fermented fish. It adds a distinctive, umami-rich flavor that’s just a little pungent — a little goes a long way in most dishes. It’s also a key ingredient in a classic Vietnamese sauce called nuoc cham. If you don’t have fish sauce in your pantry, you can substitute Worcestershire sauce, or simply omit.
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Salmon: For this stir fry, Ground Sockeye Salmon is a great protein option. It’s lean, flavorful, and cooks quickly in a stir fried dish. If you don’t have Ground Sockeye Salmon, try flaking in a cooked fillet of salmon to warm through just before serving.