Curry Orange Swai
"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."
Added to shopping list. Go to shopping list.
Ingredients1 h servings 203
Original recipe yields 4 servings
- 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.
You might also like
- Cook's Notes:
- This recipe has a pungent, spicy sauce. If you like it milder, reduce the amount of pepper, garlic, ginger, and chili. All of the spice amounts are approximate and I always adjust them depending on whom I'm cooking for.
- You can substitute any white fish for swai/pangasius.
- You can substitute fresh chilies or 1 teaspoon red chili pepper flakes for sambal oelek.
- You can use any oil of your choice in place of olive oil.
Per Serving: 203 calories; 10.6 8.9 17.6 56 523 Full nutrition
ReviewsRead all reviews 1