Best 2 Soy Braised Swai Recipes

Embark on a culinary adventure with soy-braised swai, a delectable dish that harmoniously blends the delicate flavors of swai fillets with the rich umami of soy sauce. This recipe collection showcases a versatile fish, swai, prepared in a symphony of flavors that cater to diverse palates. From the classic soy-braised swai to tantalizing variations like the spicy Szechuan-style swai and the aromatic ginger-scallion swai, each recipe promises a unique gustatory experience. Whether you prefer the simplicity of the traditional soy-braised method or crave the bold heat of Szechuan spices, these recipes have something for every seafood enthusiast. Prepare to delve into a culinary exploration that celebrates the versatility of swai and the boundless possibilities of soy sauce.

Let's cook with our recipes!

SOY-BRAISED SWAI

Soy-Braised Swai image

This soy-braised swai (also known as basa) is light, fragrant, and is so easy to make. Most of the time is allowing the fish to cook in the hot, soy-flavored liquid. Serve with rice to gather up all those wonderful juices.

Provided by Bites With Applewhite

Categories Swai Recipes

Time 20m

Yield 4

Number Of Ingredients 8

Ingredients

1 tablespoon canola oil
2 tablespoons minced fresh ginger
1 ½ pounds swai fish
½ cup reduced-sodium soy sauce
½ cup water
½ cup chopped scallions
½ cup chopped fresh cilantro
1 teaspoon seasoned rice vinegar

Steps:

Heat oil in a skillet with high sides over medium heat. Add ginger and sauté until fragrant, 30 to 60 seconds.
Add fish fillets, soy sauce, water, scallions, cilantro, and vinegar to the skillet. Bring to a boil and cover.
Remove from heat and let sit until fish flakes easily with a fork, 10 to 15 minutes.

Nutrition Facts : Calories 286.3 calories, Carbohydrate 4.6 g, Cholesterol 80 mg, Fat 16.5 g, Fiber 0.8 g, Protein 28.5 g, SaturatedFat 3.3 g, Sodium 1185 mg

SOY-BRAISED VEGETABLE JJIM (KOREAN VEGETABLE STEW)

Soy-Braised Vegetable Jjim (Korean Vegetable Stew) image

Inspired by Korean kalbi jjim (braised short ribs), this satisfying vegetarian one-pot meal features cremini mushrooms alongside hearty potatoes, squash, carrots and Korean radishes. The vegetables braise and release sweet juices into the pot, creating a deep, savory sauce infused with fragrant garlic and ginger. Since this stew is all about the vegetables, treat them well by cooking it in the oven. It's gentler on the vegetables, which have a tendency to fall apart when cooked over direct, aggressive heat. Vibrant orange kabocha squash has a rich, firm flesh, but lighter butternut squash is a good alternative. Leftovers can be transformed into a versatile tasty ragù: Simply chop the vegetables, simmer with crushed tomatoes and finish with grated Parmigiano-Reggiano.

Provided by Kay Chun

Time 40m

Yield 4 servings

Number Of Ingredients 14

Ingredients

3 tablespoons neutral oil, such as safflower or canola
8 ounces cremini mushrooms, trimmed and halved or quartered if large
Kosher salt and black pepper
3 scallions, finely chopped, plus more for garnish
2 tablespoons minced garlic
2 teaspoons minced fresh peeled ginger
3/4 cup low-sodium soy sauce
3 tablespoons turbinado sugar or 2 tablespoons light brown sugar
1 1/2 pounds russet potatoes, peeled and cut into 1-inch cubes
1 pound Korean radish, peeled and cut into 1-inch cubes
1 pound kabocha squash, peeled, seeded and cut into 1/2-inch cubes
8 ounces large carrots, peeled and sliced into 1/2-inch-thick rounds
Steamed rice, for serving
Kimchi and toasted sesame oil, for serving (optional)

Steps:

Heat oven to 425 degrees. In a large Dutch oven, heat 2 tablespoons of the oil over medium-high. Add mushrooms, season with salt and pepper, and cook, stirring occasionally, until they start to soften, about 3 minutes. Add remaining 1 tablespoon oil, scallions, garlic and ginger, stirring constantly until fragrant, about 1 minute. Add soy sauce, sugar, potatoes, radish, 1 teaspoon black pepper and 1 cup of water, and mix well. Bring to a boil over high heat.
Cover and bake for 15 minutes, then stir in squash and carrots until well incorporated. Cover and bake until all the vegetables are tender, about 15 minutes longer.
Gently stir to evenly coat the vegetables in the sauce. Divide the stew in bowls and garnish with scallions. Serve with rice and kimchi, and drizzle with sesame oil, if using.

Tips:

Choose the freshest swai fillets possible. Look for fillets that are firm and have a mild, sweet smell. Avoid fillets that are slimy or have a strong fishy odor.
Marinate the swai fillets for at least 30 minutes. This will help to infuse the fish with flavor and make it more tender. You can use a variety of marinades, but a simple mixture of soy sauce, rice vinegar, garlic, and ginger is a good option.
Cook the swai fillets over medium heat. This will help to prevent the fish from overcooking and becoming dry. You can cook the fish in a skillet, a baking dish, or on a grill.
Serve the swai fillets with your favorite sides. Some good options include rice, noodles, vegetables, or a salad.

Conclusion:

Soy-braised swai is a delicious and easy-to-make dish that is perfect for a weeknight meal. The fish is cooked in a flavorful soy sauce-based marinade, which gives it a sweet and savory flavor. The fish is also tender and flaky, and it pairs well with a variety of sides. If you are looking for a new way to cook swai, this recipe is a great option.