This dish is "Swai" too cool!

I'm usually the first guy to praise farm to table food and the biggest fan of local foods and produce.  However, my curiosity sometimes gets the better of me.  I've been noticing a surge in Swai marketing lately.  So, I decided to give it a try.  Swai is basically a river catfish found in Vietnam.  It's a delicate, moist,

mild fish with a much sweeter flavor than the typical catfish found in America.  It's very hardy and is a huge export to the U.S.  Don't get me wrong, I definitely support our local catfish farmers.  I just like to be adventurous and try new things.  I was really surprised by the delicate flavor of the fish.  I was even more surprised by the average cost per pound. I found Swai (also called Tra, Striper, Sriped Catfish, Iridescent Shark) to be priced between $2.99 and $4.99 per pound.  Of course, we all know how this is going to end.  I remember when Tilapia was about the same price, then after a few years of strong sales, the price spiked.  Nutritionally, it's not a bad choice either; moderate in calories and high in Omega-3.

Well, enough of the chit chat, this is what I put together for dinner.  I made a great creamy corn pudding, fried some plantains, sliced some perfect heirloom tomatoes, made a balsamic honey reduction, and pan fried the Swai.  On the plate, I put a couple of slices of heirloom tomato, set a ring mold over and filled it with corn pudding.  Then I added the Swai nuggets on top of the corn, placed some of the fried plantains on the side of the plate, then I topped everything with a few drops of the balsamic honey reduction.

Pan Fried Swai—Country style

1 lb                  swai fillets

3 cups              ground white corn meal

2 cups              all purpose flour

2 tsp                salt

1 tsp                black pepper

½ tsp               garlic powder

½ tsp               cayenne pepper

3 cups              buttermilk

as needed        canola oil

Wash the swai fillets and cut into 2 to 3 inch nuggets.  Drain well on paper towels.  Mix corn meal, ½ cup flour, 1 tsp salt, pepper, garlic powder, and cayenne powder.  Set up dredging station.  Put the rest of the flour in the first bowl, put the buttermilk in the second bowl, and put the corn meal mix in the last bowl.  Set an empty plate close by to hold the breaded swai.  First coat the swai in flour and shake off excess.  Next, put swai in buttermilk, then last place it in the corn meal mixture.  Place breaded swai in empty plate.  Continue until all swai are breaded.  Pour oil in cast iron skillet until about ½ inch of oil.  Heat on medium high heat until oil is around 340F.  Fry Swai until one side is golden brown then flip.  Cook about 4-5 minutes per side or until thermometer reads 145F.  Remove from oil and place on cooling rack to drain.  Season with salt ASAP.

Baked Corn Pudding

5 cups                          Fresh silver queen corn cut from the cob

4 large                         eggs

½ cup                          sweet onion—diced

1 cup                           heavy whipping cream

1 cup                          milk

¼ cup plus 2 tbsp        unsalted butter

½ tsp                           salt

1 tsp                            black pepper

¾ cup                          shredded Monterey jack

¼ cup                          freshly grated parmesan

3 tbsp                          all purpose flour

½ cup                          ground Ritz cracker crumbs

½ tsp                           cayenne pepper

Pre-heat the oven to 375F.  Cut corn from cob and store in a mall bowl.  In a large bowl, take back of knife and run up and down corn cob with pressure removing all the corn pieces and corn milk from the cob; mix this mixture to the corn.  Melt ¼ cup butter in pan over medium high heat.  Cook onions and corn until well heated about 5 or 6 minutes.  Add the heavy whipping cream, salt, pepper, cayenne pepper, and parmesan cheese to the corn.  Cook for about 5 minutes and remove from heat.  In a bowl, whisk together flour, milk, and eggs.  Mix together the egg mixture to the corn mixture and place in a greased baking dish then top with Monterey jack cheese.  Melt the 2 tbsp butter and whisk in the cayenne pepper.  Add the melted butter to the ground up Ritz cracker crumbs.  Top the Monterey jack with the seasoned cracker crumbs.  Bake in oven for 45 minutes or until golden brown and bubbly.

Honey/Balsamic Reduction

4 cups              Balsamic Vinegar from Modena

¼ cup              Orange Blossom Honey

Whisk together Balsamic vinegar and honey in a sauce pot.  Heat on medium high heat until slightly simmering then reduce heat to simmer.  Stir frequently and cook until mixture is ½ the volume.  Cool and store in squirt bottle.

Fried Plantains

2 each                          plantains

1-1/2 cups                   water

¾ cup                          brown sugar

1-1/2 cup                     all purpose flour

As needed                   canola oil

1 tsp                            salt

Peel the plantains by slicing off each tip then making one long cut lengthwise.  Peel away the skin and cut plantain in 3/8” to 1/2” slices.  Add canola oil to skillet to about ½ deep and heat on medium high heat.  When oil is hot fry plantains until slightly golden on each side.  Remove from oil and drain on cooling grate.    Heat brown sugar and water until sugar is dissolved then remove from heat.  Add the plantains to the water and soak for an hour.  Remove and drain on paper towels.  Reheat the oil until around 340F.  Dredge the plantains in flour and fry until golden brown on both sides.  Remove and drain on cooling grate and season promptly with salt.