Last week I mentioned that I picked up swai fillets (see post here), which could also be called iridescent shark fillets. I’ve tried several different methods of frying and baking these fillets with good results. Tonight I repeated one of my favorites.
I started out by making a base. I cooked long grain white rice in a chicken broth and water mixture. While this was happening I briefly fried peas and chopped carrots in olive oil, then added the rice when it was ready and threw in a bit of soy sauce.
As a vegetable side I chopped up a chayote squash and fried it in butter with some salt and pepper. Then I turned up the heat and added in some pureed ginger. Wonderful. The squash was left over from a horticultural systematic lab last week, so hooray for edible lab materials once again.
The main course was the aforementioned iridescent shark.
I fried the fish in a dash of olive oil. When it was cooked through I added some hoisin sauce left it sizzle for a few minutes.
So the finished product looked like this (I’m afraid the quality of this picture does not hold up when it is enlarged. I think I was less than steady when I took the picture with my phone):
I like this entrée. In fact, I like it enough that I made it for the first time on Saturday and then remade it again tonight. I am now prepared to say–with no reservation or coercion–I like fish.