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This soy-braised swai (also known as basa) is light, fragrant, and is so easy to make. Most of the time is allowing the fish to cook in the hot, soy-flavored liquid. Serve with rice to gather up all those wonderful juices.
Ingredients
- 1 tablespoon canola oil
- 2 tablespoons minced fresh ginger
- 1 ½ pounds swai fish
- ½ cup reduced-sodium soy sauce
- ½ cup water
- ½ cup chopped scallions
- ½ cup chopped fresh cilantro
- 1 teaspoon seasoned rice vinegar
Directions
Step 1
Heat oil in a skillet with high sides over medium heat. Add ginger and saut? until fragrant, 30 to 60 seconds.
Step 2
Add fish fillets, soy sauce, water, scallions, cilantro, and vinegar to the skillet. Bring to a boil and cover.
Step 3
Remove from heat and let sit until fish flakes easily with a fork, 10 to 15 minutes.
Cook’s Note:
You can use any type of white fish like catfish or tilapia.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 286 | |
| % Daily Value * | |
| Total Fat17g | 21% |
| Saturated Fat3g | 17% |
| Cholesterol80mg | 27% |
| Sodium1185mg | 52% |
| Total Carbohydrate5g | 2% |
| Dietary Fiber1g | 3% |
| Protein29g | |
| Potassium643mg | 14% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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