Frozen fish fillets could be a tricky ingredient to deal with, which canbe easily overcooked, fall apart and ruin otherwise a perfect dish. How many times did your fish fillets turn into watery substance in the oven after only 10 or 15 minutes of cooking and you promised yourself never ever to buy that product or brand again? If you know what I am talking about then this recipe is for you.
For my Chicken with Vegetables Stir Fry recipe I used Basavina Swai Fish Fillets, but you can substitute this ingredient with whatever frozen fish fillets you can find in your local supermarket or grocery store.
Side Note: Swai is a tasty river fish, which has a white flesh and a rather delicate texture. Swai meat has a clean and fresh flavor. Tra tends to be coarser and more grainy than true basa. Since 1994, when trade with Vietnam resumed, U.S. importers of seafood began shipping Vietnamese catfish fillets of Swai and Basa or Bocourti, which fast became very popular with U.S. consumer. Basa, also known as P. bocourti, is found mainly throughout Southeast Asia. For many decades, Vietnamese and Cambodian fish farmers have an established business of raising basa fish in cages along the Mekong River. Swai, as well as Basa, is one of the 21 species in the Pagasiidae family of catfish. Swai, also known as P. hypophthalmus, and locally known as Tra, has recently become the preferred farmed species, because it is faster and cheaper to raise. In the past, Swai was confused with Basa, because it was marketed under different names, such as Basa, China Sole, and River Cobbler. Sometimes, it was also mislabeled as Catfish. But such labeling is no longer allowed, following a Food and Drug Administration ruling, which requires that only species from the Ictaluridae family can be labeled as catfish.
1. Place the onion and garlic in your ActiFry pan. Drizzle evenly with the oil. Set the timer to 5 minutes and press the turn on button.
3. Add the red sweet pepper and snap peas to the ActiFry pan and cook for 5 minutes or until the vegetables are tender-crisp.
4. Add carrots, cabbage and vegetable broth to the ActiFry pan and cook for 5 minutes or until the vegetables are tender-crisp.
5. Add Swai fish fillets, Stir-Fry Sauce and Soy Sauce to the ActiFry pan and cook for 5 minutes or until the vegetables are tender-crisp.
4. Open the ActiFry Pan and give your stir fry a good toss, so that all vegetables and fish are evenly coated in sauces and broth.
5. Sprinkle your dish with cilantro, dill and scallions and serve with Wasabi mayonnaise to garnish.
And the last piece of advice… mind the ingredients, but cook with your heart!