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Preparing a fish dish is also one of my favorite things to do at the kitchen. It usually doesn’t involve much messing around and long cooking time (as the case with all seafood). I grew up with fish cooked with ginger, garlic, and lime. These three are believed to help “tone down” the “fishiness” in a fish dish.
Of course choosing the right fish for the dish is also important. I’ve mentioned before I absolutely despised cooked salmon. They taste too fishy to me once they are cooked. But, I love salmon when it is raw like in sashimi. My favorite white fish fillets to cook with are sole, swai, and cat fish. The sole and swai especially, these two are also my daughter’s favorite fishes. They melt in the mouth, which is why she likes it. I just recently learned about swai fillet 3 years ago. It is actually a farmed Vietnamese cat fish and named as such to be differentiated with the U.S. farmed cat fish (and also to protect the local cat fish farmers). They are cheap and delicious. It is such a great substitute if you have difficult time finding sole fillet and swai is very inexpensive compared to sole fillet. When I first learned about swai fillet, I was pregnant with my daughter and reading about it to make sure it isn’t one of the high-mercury fish, and it’s not. I decided to use swai fillet for this dish and tell you what.. my daughter went crazy over this dish. I’m serious. I actually have to limit the portion because I don’t want to her to consume too much in one day ;b That’s how much she loved this dish and swai fillet! I put some chili pepper in the dish and surprisingly she was okay with it. You’ll find how easy this dish is and how great it tastes 😉
Ingredients
Method
- In a large pot, preheat the oil. Add in the garlic, ginger, and peppers. Saute until they are really fragrant, about 2 minutes. Add the fish fillet in followed by water and lime juice. Bring it to a boil and then lower the heat and cook until the fish turn opaque and cooked through, about 2 minutes or so
- When ready to serve, add in the coriander leaves and spring onion. Laddle to individual serving bowl with lime on the side
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