Ponzu Baked Swai Fish

1. Prepare Ponzu Sauce

Combine lemongrass, tamarind paste, kombu seaweed, tamari sauce, agave syrup, lime juice, rice wine, fish base, and water in a small saucepan. Bring to a simmer over medium heat, stirring until well combined. Remove from heat and let cool. Store in the refrigerator until ready to use.

2. Fish, Baked Swai

Preheat your oven to 375°F (190°C). Place the swai fish on a baking sheet. Drizzle with canola oil and season with ground black pepper and kosher salt.

3. Bake Swai Fish

Bake the fish in the preheated oven for 12-15 minutes, or until it flakes easily with a fork. Baked Cod with Roasted Shiitake Mushrooms - Veg Trim and wash the snow peas and baby bok choy. Slice the shiitake mushrooms. In a mixing bowl, toss the snow peas, baby bok choy, and shiitake mushrooms with the oil blend, lemongrass, tamarind paste, kombu seaweed, tamari sauce, agave syrup, lime juice, rice wine, fish base, and water. Spread the mixture on a baking sheet and roast in the oven at 375°F (190°C) for 10-12 minutes, or until the vegetables are tender and slightly caramelized.

4. Assemble the Dish

Place the baked swai fish on a serving plate. Arrange the roasted shiitake mushrooms, snow peas, and baby bok choy around the fish. Drizzle the tamarind ponzu sauce over the fish and vegetables, or serve it on the side for dipping.