May 21, 2012

Snow peas with Swai

Snow peas fish 5-18-12

One of my early childhood kitchen memories involves helping my mom sanpping the ends of snow peas to remove the strings. To this date, I still don't know why the strings need to be removed. (Perhaps for a smoother mouthfeel?) I have literally internalized this practice as a ritual. With the imminent roaring summer, I crave for snow peas. Saying "snow peas" out loud has a magical cooling effect on me, let alone seeing the bright green color and eating the crisp and snappy pods that sing of springs and summers.

Swai, or Pangasius hypophthalmus, is a sweet tasting, fleshy, and flaky fish from the catfish family for cost-conscious home cooks like me. The mild flavor complements vegetables that bear distinct tastes perfectly.

Snow peas fish b 5-18-12
Snow peas with Swai

Time: 20 minutes
Yield: 2-3 servings

1 Swai fillet, about 9 oz, sliced diagonally into nuggets
1 tablespoon soy sauce
a pinch of sugar
a pinch of white pepper
1 teaspoon rice wine
1 tablespoon cornstarch
1 teaspoon oil
2 tablespoons oil
2 slices ginger
3 cloves garlic, chopped
2 oz snow peas, about 1 cup or 20 pieces, strings removed
¼ cup wood ears, soaked and cut into strips

Marinate Swai nuggets with soy sauce, sugar, white pepper, rice wine, cornstarch, and oil.

Heat 2 tablespoons oil over medium high heat. (When pan-frying fish, I like using nonstick skillet.) Add ginger and stir-fry until fragrant. One by one, put Swai nuggets into the skillet. Pan-fry each side until slightly browned, about 3 minutes on each. Remove from skillet and set aside.

With the remaining oil, add garlic into the skillet and stir-fry until fragrant. Add snow peas and wood ears and stir-fry until soft, about 1 minute. Return Swai nuggets into the skillet and stir-fry, about 30 seconds. Cover and let steam, about 1 minute. (If there is excess water and the dish looks loose, mix 1 teaspoon cornstarch and 1 teaspoon water as slurry to thicken the dish.) Remove from heat and serve.


Chefs Resources said...

Love the golden brown sear you have on the fish! The popularity of Swai has increased a lot in the US over the past decade, probably due to the affordable cost and mild taste.

Sonia ~ Nasi Lemak Lover said...

I am new to Swai fish..Anyway, this is a simple and delicious dish.

slohdown said...

Did you know that the Seacatch brand of frozen Swai Nuggets uses your actual photo and recipe on the back of their package?