How To Cook Swai Fish Recipe For Your Family!

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Swai fish does not have a fishy smell, enabling even non-fish eaters to give this humble fish a try. They are easy to prepare for a weeknight dinner and are a good party option as they are also among the cheaper fish options currently available. The Swai fish recipe is a delicious and easy dish that the entire family will love. Several dishes can be prepared from swai fish as their mild and delicate taste enables them to absorb other ingredients and flavors.

What is the difference between Swai fish and Basa fish?

Most people believe that Swai fish and Basa fish are the same, but actually, they are two different species.

The main difference between the two is their appearance. Basa fillets are white in appearance, whereas swai fillets have more of a beige color.

Swai fillets also tend to have a coarser texture than basa.

Baked Swai fillets with lemon garlic sauce

Swai fillets Ingredients:

  • Swai fillets 6
  • Dry white wine ¼ cup
  • Butter 2 tbsp
  • Lemon juice 1 tbsp
  • Finely diced garlic cloves 2
  • Salt ½ tsp
  • Black pepper powder ½ tsp
  • Finely chopped parsley 2 tbsp
  • Paprika 1 tsp

How to cook Swai Fish Recipe?

  1. Start by preheating the oven to 375 degrees F.
  2. Place a small saucepan on low heat and pour in the white wine, finely diced garlic, lemon juice, butter, and half of the salt.
  3. Allow it to cook on low heat, occasionally stirring until all the butter has melted. Remove it from the heat.
  4. Season the swai fillets with black pepper, paprika, and the remaining salt.
  5. Place the seasoned swai fillets in a baking tray but do not let them overlap.
  6. Now pour the sauce over the fillets and sprinkle 1 tbsp of parsley.
  7. Bake at 375 degrees F for at least 15 mins until the swai fillets are cooked all the way through.
  8. Spoon more of the sauce over the fillets and garnish with the remaining parsley and serve.

Baked Swai fillets with honey mustard sauce

  • Swai fillets 4
  • Lemon juice 1 tbsp
  • Olive oil 2 tbsp
  • Mayonnaise 3 tbsp
  • Whole grain dijon mustard 2 tbsp
  • Honey ¼ cup
How to cook Baked Swai fillets with honey mustard sauce?
  1. Start by preheating the oven to 425 degrees F.
  2. Add the honey, mustard, mayonnaise, lemon juice, and olive oil into a bowl and mix well.
  3. Cut out four large pieces of aluminum foil and keep them aside.
  4. Place each fillet in the aluminum foil and cover with the sauce.
  5. Now wrap the aluminum foil around the fillet and seal by crimping the edges.
  6. Bake at 425 degrees F for at least 15 mins.
  7. Drizzle a little more of the sauce over the fillets and serve.

Skillet Swai filets with tomato caper sauce

  • Swai fillets 2
  • Olive oil 1 tbsp
  • Chopped tomatoes 2
  • Finely diced garlic cloves 2
  • Capers 1 tbsp
  • Chopped spinach 1 cup
  • Chopped parsley ½ tbsp
  • Chopped basil ½ tbsp
  • Salt to taste
  • Ground black pepper to taste
How to cook Skillet Swai filets with tomato caper sauce?
  1. Place a skillet over medium-low heat and add the olive oil.
  2. Once it heats up, add the chopped tomatoes, capers, and garlic cloves and saute for at least 3 mins until the tomato softens and turns mushy.
  3. Place the swai fillets on a clean surface and season well with salt and black pepper on both sides.
  4. Now place the swai fillets in the skillet and place the chopped spinach.
  5. Place the lid over the skillet and let it cook on medium-low heat for at least 10 mins until the spinach has wilted and the fillets are cooked through.
  6. Remove the skillet from the heat and place the fillets on a plate.
  7. Stir so that the spinach is incorporated into the tomato and caper sauce.
  8. Pour the sauce over the swai fillets and garnish with the chopped basil and parsley and serve.


Swai fish is a type of catfish from Vietnam imported to the USA. It is also called shark catfish, Tra, striped catfish and river cobbler in the UK. It has a delicate but firm texture with a mild and sweet taste, and they are freshwater fish. Juvenile swai fish have shiny iridescent skin that slowly gives way to a grey body with a dark grey fin as they grow into adults.

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