Rating: 4 stars
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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.


Recipe Summary

25 mins
20 mins
1 hr
15 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

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.

Nutrition Facts

212 calories; protein 17.6g; carbohydrates 11g; fat 11.1g; cholesterol 55.8mg; sodium 555.2mg. Full Nutrition