Sep 23, 2010


Pan-fried swai fillet, stirfried cabbage with enokitake,
cherry tomato, steamed broccoli, carrot slices,
scrambled eggs, brown rice with job's tear.
I haven't cooked swai for a while, it used to be one of those fish I would have several times a week. I like to have it pan-fried rather than steamed, which is a the way we traditionally do for fish at home. However, not all fish are good for steam, swai is one of them. I figure out if pan-fry it through just cooked, the texture is perfect tender and juicy. And if brine it like I do, it tastes even better.

No comments:

Post a Comment