Ingredients:

Swai Fish:

1 32 oz pack of Swai Fillets

Sea salt

black pepper

garlic powder

1 lemon

1 tablespoon of Mirin

1 tablespoon of olive oil

Tomato Sauce:

1/2 of scallion chopped

4 cloves of garlic chopped

1 can of stewed tomatoes

1 tablespon of Mirin or white wine

1/4 stick of butter

1 teaspoon of cumin

Sea salt and black pepper to taste

1/2 cup of chicken broth

Sauteed Spinach and Mushrooms:

2 bundles of fresh spinach (chop off the stems)

1/4 cup of Mirin

3/4 a small pack of mushrooms

4 cloves of garlic

olive oil

1/2 stick of butter

1/2 cup of chicken broth

sea salt and black pepper to taste

Preheat your oven 350 degrees. Squeeze juice from one lemon in a small cup and mix with olive oil and mirin. Drizzle on top of the fish. Season the top of the fish with the sea salt, garlic powder, and black pepper. Bake for 20 minutes. Then change over the oven to Warm while you are getting the rest of the meal together.

*Use a non-stick pan

Next for the sauce in a small pot combine olive oil, Mirin, and chicken broth. Begin cooking the scallions and garlic. Brown them.

Next add the stewed tomatoes and begin crushing the larger ones up. Let the sauce simmer about 15 mins and stir occasionally. Add cumin, butter and salt and pepper to taste. Stir and once the butter has melted/mixed with the sauce turn down heat to low.

On medium heat, in a large wok saute first the chopped garlic in a little olive oil, Mirin, butter and chicken broth. Let them brown. Then add spinach and chopped mushrooms. Don’t stir it yet. Just let it cook down.

When the spinach gets soft then start stirring the vegetables. Add sea salt and pepper to taste. Make sure the veggies are evenly tossed in the juices to get the flavor distributed. Then allow it to simmer about 5 minutes more. Turn the heat down to low and now you can plate it.

Put a little sauce on a piece of fish or more lol. This is the finished meal.