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.
- 1tablespoon canola oil
- 2tablespoons minced fresh ginger
- 1½ pounds swai fish
- ½cup reduced-sodium soy sauce
- ½cup water
- ½cup chopped scallions
- ½cup chopped fresh cilantro
- 1teaspoon seasoned rice vinegar
Step 1Heat oil in a skillet with high sides over medium heat. Add ginger and sauté until fragrant, 30 to 60 seconds.
Step 2Add fish fillets, soy sauce, water, scallions, cilantro, and vinegar to the skillet. Bring to a boil and cover.
Step 3Remove from heat and let sit until fish flakes easily with a fork, 10 to 15 minutes.