Swai was a new type of fish for me. I hesitated at first when I read it was in the catfish family, farmed in Vietnam because I’ve never been a big fan of catfish. But then my local grocery store advertised a really good price on it, so I decided to give it a try. Thank goodness for that grocery ad because it was delicious!
Swai (pronounced ‘s-why’) is a very mild white-flesh fish, typically sold frozen in boneless, skinless fillets so it’s extremely versatile like cod or whitefish, and it will compliment any flavor profile you pair with it. I decided to try a miso glaze for my first time out with some fish sauce, rice wine vinegar, and fresh ginger and it was wonderful! An empty platter at the end of a meal is a success in my book!
1 pound fresh spinach, washed
1 pound swai fillets
1/4 cup miso
1/4 cup olive oil
1/4 cup fish sauce
2 teaspoons rice wine vinegar
2 teaspoons soy sauce
1 teaspoon sugar
1 teaspoon fresh ginger, grated
Zest and juice from one lemon
1) Preheat your oven to 350 degrees.
2) Combine miso, olive oil, fish sauce, vinegar, soy sauce, sugar and ginger in a small bowl.
3) Place fish on a foil-lined baking sheet and lightly brush the fish with miso mixture.
4) Bake the fish 15 – 20 minutes, until it flakes easily with a fork.
5) While the fish bakes, place the spinach in a large sauté pan with a small amount of water and cook over medium heat until the spinach begins to wilt. Season the spinach with salt, pepper.
6) To serve, place the spinach onto a plate and arrange a portion of the fish on top. Garnish the fish with lemon zest and a squeeze of fresh lemon juice.