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.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 212 Calories

Ingredients

• 1 cup orange juice
• 1 tablespoon olive oil
• 2 tablespoons soy sauce
• 1 teaspoon curry powder
• 2 cloves garlic, crushed, or more to taste
• 2 teaspoons ground black pepper, or to taste
• 1 (1 1/2 inch) piece fresh ginger, grated
• 1 tablespoon sambal oelek
• 2 (8 ounce) fillets swai fish

Recipe Instructions

Step 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.

Step 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.

Step 3

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

Step 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.