Something Thai

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.

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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.

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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.

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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.

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Stay safe and stay well Everyone.  ‘Til next time.

 

 

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

22 thoughts on “Something Thai”

    1. Thank you. I WOULD LOVE THAT! I have “guest chef” spots that I welcome everyone to come and participate. Send me pictures of you and your recipes, along with your recipe and your contact information to my email address at ljbjej@q.om. I like them to come to my email address so I can piece them together, introduce the “guest chef” and tell create story for the recipe. Feel free to add whatever “story” you like too. The more you can tell about your recipe and/or you, the better.

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  5. Some of those catfish in the Mekong River can grow to huge sizes.

    A friend of mine who was Cambodian once posted a pic on her blog at another blogging site I was at years ago of a catfish that had been caught in the Mekong River at that time and it weighed 800 lbs.

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  7. Pingback: Asian Cucumber and Carrot Salad – A Jeanne in the Kitchen

  8. I like the helpful information you provide in your articles. I will bookmark your blog and check again here frequently. I am quite sure I’ll learn many new stuff right here! Good luck for the next!

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    1. Thank you. I am glad to hear you are enjoying it. You can always find me at ajeanneinthekitchen.com and now also in YouTube. Here are some recent links. Another YouTube video will be coming out shortly.

      https://ajeanneinthekitchen.com/2020/08/01/walking-on-the-wild-side/

      https://ajeanneinthekitchen.com/2020/07/25/youtube-video2-steak-caesar-salad/

      https://ajeanneinthekitchen.com/2020/07/18/a-jeanne-in-the-kitchen-meets-youtube/

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