We hadn’t had Thai food in awhile and I just felt like something Thai for dinner. Though I am not Catholic and as Larry says, he is a “recovering Catholic”, for the most part, we have been eating fish on Fridays since Lent. We had some swai fish, which is an Asian fish, so I thought an Asian style meal would be a perfect choice.
Swai fish is a fresh water fish, similar to tilapia, that is usually farmed in Vietnam. Originally, it comes from the Mekong River. Swai fish is a Catfish from Vietnam which has a milder taste and more delicate texture than our native Channel Catfish and may therefore be more approachable for people who do not normally care for catfish. Swai are moist, sweet and mild flavored with beige colored flesh which turns white after cooking.
I made a green curry sauce for the fish and marinated it for a bit before grilling it up. I served the fish with an Asian carrot and cucumber salad and some green scallion or green onion pancakes. The meal paired perfectly with a crisp, citrusy white blend to make for a cool meal for a hot summer night.
Green Curried Thai Swai
This curry sauce can be used for any white fish, or even chicken too, if you want to try it on that.
1 TBSP garlic
1 TBSP ginger
2 TBSP Thai green curry paste
1 TBSP sesame oil
1/2 tsp honey
1 tsp soy sauce
1 TBSP lime juice
Mix everything together and coat the fish on both sides with it. Let it marinate for about 30 minutes before cooking. I grilled the fish and it only took about 7 minutes.
This was a simple dinner that did not take long at all. On those dog days of summer, I DO NOT want to spend a lot of time in the kitchen over a hot stove, so simple and quick is best for me for the summer. Once my fish was cooked, I topped it with a few toasted almonds.
Stay safe and stay well Everyone. ‘Til next time.