Garlic Asian Glazed Swai Fillet with Fresh Mango

Moist Swai fillet topped with a garlicky sweet and mildly spicy glaze over a bed of shredded cabbage and a side of diced mango. This Asian inspired dish will be perfect for a quick and easy dinner.

Garlic Asian Glazed Swai Fillet with Fresh Mango | Cooking with a Wallflower

Need an idea for dinner? This will be the perfect dish for a last minute dinner. Ready in under 30 minutes, this Asian glazed Swai fillet is perfect for a cheap, quick and easy dinner. You’ll love the sweet and mildly spicy glaze that gives the Swai fillet an extra kick. The basil and garlic add extra flavor and diced mango is a great complement to this Asian inspired dish.

Garlic Asian Glazed Swai Fillet with Fresh Mango | Cooking with a Wallflower

I have a complex relationship with fish. I really dislike fish that tastes fishy so I’m super picky about the ones I eat. I don’t do raw either though I love Japanese food. Lol. See? Complex.

I chose the Swai fillet for dinner tonight because I’ve had it before, and I don’t think it’s fishy. You can also use salmon or tilapia. Both of which I love. Boneless? Skinless? Perfect. I don’t have to prep. You’ll notice that I tend to use fillets, whether it’s fish or chicken. I don’t like dealing with whole anything because I don’t like seeing the heads… I can’t eat anything that stares at me…

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Anyways, I know that list of ingredients seems complicated, but I promise that it’s real simple to make. Most of the ingredients you should already have at home if you like cooking Asian foods. The only thing I had to run out and get was the sweet chili sauce, and only because I was out of it at home. All the other ingredients are staples in my house. =)

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First, preheat the oven to 400oF and line a baking pan with foil. Lightly grease the foil lined pan with vegetable oil or with cooking oil spray. Set aside for now.

In a small skillet, add about a tablespoon of vegetable oil over medium heat. Allow the oil to heat for about a minute then add in half of the minced garlic, about 3 cloves of garlic. Use a spatula to stir the garlic to keep it from becoming burnt. Cook the garlic until it becomes aromatic and begins to turn golden brown. Turn off the heat.

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Add in the sweet chili sauce, honey, soy sauce, hoisin sauce, crushed red peppers, and lemon juice into the skillet. Stir the sauce to evenly incorporate all the ingredients. Turn the heat to low and allow the sauce to simmer before removing from heat.

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Place the Swai fillets onto the baking pan.

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Brush the glaze onto both sides of the fillets.

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Add the rest of the garlic on top of the fillet.

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Place the fish fillets into the oven and bake at 400oF for about 15 minutes until the fillet easily flakes off.

On a plate, place about a cup of shredded cabbage. Make sure that the cabbage is cut as thinly as possible.

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Place the hot Swai fillet on top. The heat from the fish fillet will soften the cabbage and the glaze will seep into the cabbage, adding flavor. Top the fillets with chiffonade basil.

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Garlic Asian Glazed Swai Fillet with Fresh Mango | Cooking with a Wallflower

If you like, you can take the sauce that remains in the baking pan and drizzle more over the fillets.

Dice a mango into small pieces.

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Add them on top of the fillets or on the side for additional flavor.

Garlic Asian Glazed Swai Fillet with Fresh Mango | Cooking with a Wallflower

Serve warm with rice and enjoy!

Garlic Asian Glazed Swai Fillet with Fresh Mango | Cooking with a Wallflower

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Garlic Asian Glazed Swai Fillet with Fresh Mango | Cooking with a Wallflower

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50 comments

  1. dawn says:

    Orignially posted to facebook. . .

    Everyday is eating good, but this one, this one you have to try! Once again the meticulous job of picking out recipes have paid off and once again Tony Santoro has brought us a wonderful gourmet dish.

    Okay. The sweet chili sauce really was a change of pace from the ginger infused Asian dishes. I was very skeptical about the lemon juice because its a strong taste and initially I was overwhelmed about how many very different flavors were in the mix … HOWEVER, the lemon juice added to the kick with only an aftertaste and no actual lemon flavor while the other ingredients served as an enhancement to the sweet chili sauce. We had no idea what to eat with this meal so we only ate the Swai, omitting the basil and cabbage garnishes.

    The garlic in recipe titles was once intimidating to me but garlic is actually good cooked and it’s flavor is not as prevalent especially when it isn’t the main ingredient. I’d stress that the main ingredient is the sweet chili sauce. And if you don’t like the taste of fish, stick with Swai; Tony dislikes fish but he loves swai. It’s a white fish with a very smooth taste. Last, if you get tired of the flavor at least admire how good the sweetest mangoes complement the fish (yet overpowers the chili sauce). !Bon appetit! VERY DELICIOUS!!!

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