I like to cook on weeknights. I’m usually tired and pressed for time, but I value a well-cooked meal, and I find cooking relaxing. It’s the ultimate in self-nourishment and a meditation of sorts. The trick is to create something nice in 30 minutes or less so you don’t stress out.
I made up this dish because swai and pasta both cook fairly quickly. Swai is flavorful and delicate, yet retains its shape when you slice and cook it. And whole-wheat pasta is a go-to starch for me.
1 swai filet, sliced into strips
2-3 garlic cloves, minced
1/2 small onion, sliced
a handful of mushrooms, sliced
a handful of greens (I prefer a Spring mix)
pasta (I use whole-wheat spaghetti here, for 1 serving)
salt and pepper to taste
Heat up olive or canola oil in a small skillet, and sweat the garlic and onion on medium heat for about 5 minutes. Add in the swai, mushrooms, salt and pepper and cook for another 15 minutes, stirring occasionally. The juices from the various ingredients will create a lovely sauce.
Place the greens in a strainer. Boil water to cook the pasta, and when the pasta is al dente, pour the noodles and water over the greens in the strainer to steam them. Flip the strainer over a plate so the greens will be on top, and serve the swai over the greens and pasta. Drizzle sesame oil over the dish, then dig in.