Orange-Curry Swai Fillets

Name: Orange-Curry Swai Fillets
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indonesian, Thai
Ingredients: 2 tsp Black Pepper; 1 tsp Curry Powder; 1 whole Fresh Ginger; 2 whole Garlic; 1 tbsp Olive Oil; 1 cup Orange Juice; 1 tbsp Sambal; 2 tbsp Soy Sauce; 16 oz Swai

Dinner 🍽️Lunch 🥪 Indonesian 🇮🇩Thai 🇹🇭 High-Protein 💪Low-Carb Sugar-Free Halal 🕌Pescatarian 🐟

Orange-Curry Swai Fillets balance a gentle, flaky fish with a bright citrus glaze layered with warm curry, soy depth, and a hint of heat from sambal oelek. Fresh ginger and garlic perfume the sauce, creating a sweet-heat finish that feels both lively and comforting. Serve this weeknight-friendly dish over rice or greens for a light Dinner with vibrant flavor.

Prep15 mins
Cook25 mins
Serves4
DifficultyEasy

1

Place the fish in a glass dish; season both sides with black pepper and curry powder. Pour soy sauce over the top, coating both sides. Marinate for at least 20 minutes.
2

Heat olive oil in a saucepan over medium-high heat. Add the fish to the hot oil and cook until browned, about 3 minutes per side. Add ginger and ginger to the open spaces in the pan; cook until fragrant, about 1 minute, stirring frequently to prevent burning.
3

Lower the heat to medium-low. Pour any remaining marinade into the pan, along with the orange juice.
4

Cook until the fish flakes easily, about 10 minutes. Remove the fish from the pan and set it aside. Stir sambal oelek into the pan. Cook the sauce until reduced and thickened, about 5 minutes. Pour over the fish and serve.