Curry Poached Swai Filets guaranteed to become a favorite dish
Well, if you enjoyed it pan fried, you will love it poached. Curry Poached Swai Fish will even convert those of you that may not be keen on fish that isn't fried, guaranteed. This preparation was started the day before with an overnight marination with coconut milk and curry powder. We first start out with the recipe for the marinade:
Prepare the night before:
1 can of coconut milk
1 teaspoon of sesame oil
2 teaspoons of good quality curry powder
1/4 teaspoon of tabasco sauce (no more than that!)
1 teaspoon of dried basil
1 teaspoon of dried tarragon
2 teaspoons of whole peppercorns (preferably red and green)
1 teaspoon of crushed garlic paste
3 teaspoons of capers
1/2 teaspoon of salt
1/2 teaspoon of crushed pepper
You will notice there is a melange of East and West flavors in this marinade. One might think the mix of these ingredients might not work. You will be very delighted as to how well they work. Prepare this the night before. Add all ingredients together in a bowl and blend thoroughly until everything is well mixed. Now add 2 large Swai filets making sure they are well coated and marinade completely covers the fish. Cover bowl with plastic wrap, transfer to the fridge and forget about it (until the next day).
This dish will take only 15 to 20 minutes to cook, so be sure that any starch you prepare is pretty much ready by the time the fish goes in the oven. Preheat your oven to 400. Spray or coat a shallow large baking dish with either cooking spray or sesame oil rubbed with a paper towel. Place each Swai filet side by side in the dish. You will notice the marinade will have solidified a great deal, which is normal. Now restir the remaining marinade until it is smooth and pour a tablespoon over each filet, paying special attention to include as much of the peppercorns and capers that were in the marinade.
Place the dish in the oven, uncovered, and reduce the heat slightly (to 380), bake for 20 minutes. When ready, serve each filet on a heated dinner plate with a side of asparagus and boiled baby red potatoes. At your liking, you may sprinkle some chopped parsley for garnish. Enjoy this wonderful way of serving not only Swai, but also Halibut filets, Snapper, and Cod. You may also bring the left over marinade to a slow boil, adding a few tablespoons of water or chicken stock and serve over the potatoes.