Growing up by the coast has given me the opportunities to try vast variety of deep sea fish. It is sort of sad that I couldn’t find a lot of the fish I enjoyed eating at home when I moved to America. Though, I always find ways to curb my home sickness with a little bit of twist and substitution here and there to make it work.
This time I use Swai fish (Vietnamese catfish), it is tender and has a milder taste. It doesn’t have that “muddy” earth like taste of the regular catfish so it might be more acceptable to the little kids to try. You can use any type of white fish as well, cod, grouper, catfish, tilapia, flounder, sole, bass or snapper as you wish.
Serves:3-4 servings (4 oz per serving : 140 calories, 20 gm protein)
2 medium Swai fillets (~8 oz fillet each)
5 1/2 inch thick sliced ginger – julienned
3 Garlic clove – minced
2 Green onions stalk – cut into 4 inches length and slice thin
1-2 Tomatoes (half and slice ) *optional
2 Tablespoon cooking oil
1 Tablespoon soy sauce
A pinch of Salt & White Pepper
- Rub salt and white pepper powder on the fish fillet.
- Layered sliced tomatoes at the bottom of a 10 inches deep dish.
- Steam fish for 8 minutes (longer if a thicker cut fish is used).
- In a separate small skillet add cooking oil and heat up under medium
- Once the oil started to glisten, add in the ginger and garlic, sauteed until slightly golden brown then toss in the sliced green onions and continue to sauteed for 8-10 seconds. Add in a tablespoon of soy sauce at the end and turn of the heat.
- Pour the sauce mixture over the steam fish and serve immediately.