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Curry Orange Swai

Rated as 4 out of 5 Stars

"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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1 h servings 203
Original recipe yields 4 servings


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  1. 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.
  2. 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.
  3. Reduce heat to medium-low. Pour any remaining marinade into the pan, along with the orange juice.
  4. 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

Per Serving: 203 calories; 10.6 8.9 17.6 56 523 Full nutrition

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Made as written and this turned out pretty good. I think it needed less orange juice and more sambal. The orange juice overpowered a bit in my opinion. Overall good recipe.