What Is Swai Fish?
Swai fish is one of the most common white fish available in the United States. Swai is also called Basa fish. They are a type of catfish and mostly farm-raised in Vietnam.
Its fillet has a delicate taste, with semi-firm flesh. It’s one of my favorite fish recipes, other than baked cod and tilapia recipes.
Cooking Swai is very easy and one of my favorite Swai fish recipes is pan fried on the skillet.
In this recipe, I will teach you how to cook Swai fish and make restaurant quality pan fried fish in lemon butter sauce.
Other Swai Fish Recipes You Might Like
Ingredients for Pan Fried Fish:
This easy pan-fried fish recipe calls for 5 ingredients. The lemon butter sauce is made with melted butter and fresh lemon juice. It’s that simple!
- Swai fish or Basa. You may also use other white fish such as sole, halibut or cod.
- Lemon juice.
- Salt and ground black pepper.
Frequently Asked Questions
Is It Healthy?
Swai is healthy, sustainable and good for you. It’s rich in protein and omega-3. It has zero carb and very low in fat. They are safe to eat on a monthly basis.
How Many Calories per Serving?
This recipe is only 157 calories per serving.
What Dishes to Serve with This Recipe?
This meal is best served with a side dish such as marinated tomatoes. For a seafood restaurant style dinner at home, I recommend the following recipes.
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Lemon Butter Swai Fish
- 1 lb. Swai fish or Basa
- ground black pepper
- 1/2 tablespoon vegetable oil
- 2 tablespoons unsalted butter (melted)
- 1/4 cup white wine
- 1 tablespoon lemon juice
- 1 pinch salt
- 1 teaspoon chopped Italian parsley
- Rinse the swai fish fillets with cold water. Pat dry with paper towels. Seasoned both sides of the fish with salt and ground black pepper.
- Heat up a skillet on medium-high heat. Add the vegetable oil. Pan fry the Swai fish fillet, about 1-2 minutes on each side. Turn the fish over gently and pan fry the other side until both sides are light brown with slightly crispy edges. Dish out on a plate.
- In a sauce pan, heat the melted butter, then add the white wine and lemon juice. Add a pinch of salt. As soon as the sauce bubbles, turn off the heat. Drizzle the sauce on the fish, garnish with parsley and serve immediately.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Just discovered Swai Fish. This recipe is FANTASTIC! Husband and I are very picky regarding good fish recipes. This did not disappoint!!
I did not have white wine, but used dry vermouth instead with all else-fabulous… we could not stop eating this with all other sides!
Thank you SOO much….
Can I substitute white wine with white cooking wine? Or will it change the taste?
Sure it works.
NO. Most cooking wine is heavily salted and the resulting dish would be too salty. NEVER USE “COOKING WINE” as it is the cheapest wine, with salt added. Do NOT cook with wine that you would not drink!
Omg, thus was amazing. One of my new favorite swai recipies.
So simple. So delightful. Thank you!
That was delicious and there were 2 beautiful clean plates at the end of the meal!! Will be making that again definitely.
Awesome thanks for trying my recipe: https://rasamalaysia.com/recipe-index-gallery/
Great quick recipe. Easy and very clear instructions.
Hi Miguel, awesome and thanks for trying my recipe. Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
Does it still taste good without the white wine? I’m out and trying to use what I have on hand.
Yes it’s fine.
Can you use grapefruit juice?. That’s all I have.
I think you can try but lemon is the best.
this fish used in recipe is an endangered species…??
Hi Denise, Swai fish is not endangered. They are mostly farmed.
If you reduce the wine and lemon juice, then swirl in the butter your sauce will be thicker and creamier!
Taste the sauce as it cooks. A particularly tart white wine plus the lemon juice turned out too tart but a tablespoon of mirin (Japanese sweetened wine) made it perfect.