Swai is a mild fish that is very easy to cook and does not have a strong fishy taste or smell. It is generally imported from Asia and is known by a list of other names – Vietnamese Catfish, Basa Fish and Iridescent Shark. Most of us have crossed paths with this variety of catfish as it is a very popular aquarium fish. In other parts of the world it is very popular as a source of protein, as it grows quickly and tastes very good. Here is simple recipe for Swai fish to add to your meal.
Oven baked Swai recipe
Estimated preparation time: 10 minutes
Estimated cook time: 45 minutes
2 fillets Swai fish (4-ounce)
¼ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon olive oil
1 clove garlic
Put Swai fish fillets on a foil covered baking sheet.
Sprinkle fish with salt and black pepper.
Chop finely the onion, garlic and tomato.
Heat oil in large frying pan over medium heat.
Add onion and garlic; let cook for 10 minutes.
Stir in tomatoes and let cook for 5 minutes.
Pour mixture over fish fillets.
Preheat oven to 400 degrees F.
Bake in the preheated oven for 20 minutes or until fish flakes easily with a fork.
Swai very popular in Trinidad and Tobago
Swai has increased in popularity during recent times and is available at most supermarkets. Since it is imported, it is not subject to fluctuations in price due to availability issues. During Lent, the price of locally sourced fish can reach as high as TT$75 to TT$100 per pound (TT$165 to TT$200 per kilogramme) for Carite and King fish respectively.
Remember to season Swai fish lightly
Swai as mentioned before is a very mild tasting fish and does not have that strong fishy taste or smell. As a result, it should be seasoned lightly as if you were to use very strong aromatic herbs or seasoning with this fish it would over power it and you would just end up tasting seasoning. This recipe can be used with any fish in with which case you can season to taste and cooking time would remain the same.
April 2017 www.sweettntmagazine.com
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