Swai fish is catfish farmed in Southeast Asia, but sold in American stores as affordable packaged fillets. It is closely related to basa fish, a type of catfish, and can substitute for it or for flounder or tilapia in recipes. Swai fillets are white, fleshy, flaky and mildly sweet to taste and are as easily cooked as any other white, fleshy fish. Since swai fillets have a mild taste, it's best to prepare them with a sauce or seasoning to get the best taste. Swai fish commonly come frozen; prior to cooking, remove the fillets from the package, and thaw in a bowl of cool water or in the refrigerator.
Pour 1 tablespoon olive oil in a skillet and bring it to simmer over high flame.
Place the fillets in the hot oil without crowding the skillet. Turn the fillets as they brown, which should take between 3 and 5 minutes.
Transfer the fillets to paper towels to drain the excess oil. Serve immediately.
Preheat the oven to 425 degrees F.
Coat the inside of a baking dish with olive oil, then place the fillet in the dish. Season the fish with salt and pepper.
Bake in the oven for 10 minutes or until the fillet turns opaque.
- Swai fillets
- Olive oil
- Salt and pepper to taste
- Frying pan
Preheat the broiler.
Place the fillet in the broiler pan and season with salt and pepper.
Place the pan in the broiler 5 inches from the heat source. Broil for 10 minutes or until the fillet flakes at its thickest part when pricked with a fork.