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.
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Recipe Summary
Ingredients
Directions
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.