Description
I came up with this tasty swai recipe when I was craving something vaguely Indian, but also wanted to keep it simple and light and use the ingredients I had on hand. I serve it with white rice and a side of stir-fried Asian veggies such as bok choy with garlic, oyster sauce, and cashews.
Ingredients
- 2 (8 ounce) fillets swai fish
- 2 teaspoons ground black pepper, or to taste
- 1 teaspoon curry powder
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 1 (1 1/2 inch) piece fresh ginger, grated
- 2 cloves garlic, crushed, or more to taste
- 1 cup orange juice
- 1 tablespoon sambal oelek
Instructions
- Lay fish in a glass dish; season both sides with black pepper and curry powder. Pour soy sauce on top
- making sure to coat both sides. Marinate for at least 20 minutes.
- Heat olive oil in a sauce pan on medium-high heat. Place fish in hot oil and cook until browned
- about 3 minutes per side. Add ginger and ginger into the open spaces of the pan; cook until fragrant
- about 1 minute. Stir frequently to prevent burning.
- Reduce heat to medium-low. Pour any remaining marinade into the pan
- along with the orange juice.
- Cook until fish flakes easily
- about 10 minutes. Remove fish from the pan and set aside. Stir sambal oelek into the pan. Cook sauce until reduced and thickened
- about 5 minutes. Pour over fish and serve.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 1 hr
Servings: 4