Soy Braised Swai
This soy sauce braised swai recipe tastes amazing. For most of the recipe you get to walk away and let it do its thing, so it's great for multitasking. The sauce is addictive so make sure you have plenty of rice to soak up that goodness.
One thing I love about visiting the Asian grocery markets is finding new things. Some foods are so unusual to me that I have no idea what they are used for and some fresh foods are so inviting that I get pulled into figuring out a new dish. That's just what happens when I first saw swai or bassa at H-Mart. Swai is a white fish that is delicate in flavor. It's sometimes referred to as bassa. When I first saw it, I thought it was catfish filets. I think that catfish is oilier. Since my discovery of this yummy white fish, I've seen it at my regular grocery store sold as frozen fillets. Maybe I was behind the times.
If you can't find swai, you can use any white fish for this recipe. Catfish, cod, haddock, or whiting will work just fine. If it's a thick cut filet, you'll need to make sure that it rests in the soy sauce mixture for longer to make sure it's cooked all the way through.
This recipe has so much flavor that you will swear that it will take lots of components and lots of time. But you will see that you pack a lot of fresh flavors with freshly chopped scallions and cilantro. Did I also mention that it's a really easy recipe?
Besides the ease of making this flavorful dish, it's a great crowd pleaser. It's perfect for entertaining because it doesn't cause for lots of fuss in the kitchen. Just prep your ingredients ahead of time like I demonstrate in the video above. It will come together in no time and you will appear to be a gourmet cook. And there's no need to challenge your guests when they're giving out complements.
Soy Braised Swai
1 1/2 lbs Swai fillets (or other white fish)
1 Tbsp Canola Oil
2 Tbsp Ginger, minced
1/2 Cup Low Sodium Soy Sauce
1/2 Cup Water
1/2 Cup Scallions, chopped
1/2 Cup Cilantro, chopped
1 tsp Seasoned Rice Vinegar
In a skillet with high sides, heat oil over medium heat. Sauté ginger until fragrant, about 30 - 60 seconds.
Add in fish fillets to the skillet along with soy sauce, water, scallions, cilantro, and vinegar. Allow to come to a boil. Cover.
Remove from heat and let sit for 10 - 15 minutes until fish is cooked through. Serve with rice to gather up all those wonderful juices.