Curry Orange Swai
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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
Directions
- 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.
Nutrition Facts
serving: 4 servings
calories: 211.6 kcal
carbohydrates: 11 g
protein: 17.6 g
saturated fat: 2.3 g
cholesterol: 55.8 mg
sodium: 555.2 mg
fiber: 0.7 g
sugar: 6.2 g
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