Thai Swai

Swai fish, also known as Basa fish ,or panga, pangasius, tra or Vietnamese catfish, is an affordable, farm-raised white fish from Southeast Asia with a mild taste and a soft, flaky texture. It is also very similar to tilapia. It is typically farmed in Southeast Asia, though it is also found naturally in the Southeastern waters. Make sure to buy it from reputable sources though. The farming practices in Vietnam are not always the cleanest or safest waters.

Sticking with the Southeast Asian roots of the fish, I had some Swai that I cooked Thai style. I served it over rice with some gyoza on the side and a chilled Portuguese Albarino to complete the meal.

Thai Swai

I made a light sauce with coconut milk and a lot of fresh vegetables. Instead of making my coating with milk, I added a little coconut milk to the egg for my batter. Any light flaky whitefish will do.

8 oz Swai fish

1 cup coconut milk, divided

1 egg

3/4 cup flour

salt & cayenne pepper to taste

1 TBSP garlic

1 TBSP ginger

1/4 red onion, sliced very thin

1/2 red or orange bell pepper, cut into thin strips

6-8 oz, green beans, stems removed and cut into pieces about 1 inch long

1 red chili pepper, diced fine

1/2 each zucchini and yellow crookneck squash, sliced thin

1 TBSP lime juice

1 TBSP honey

1 TBSP honey ginger vinegar, optional

1 TBSP lime vinegar, optional

oil for cooking

1-2 TBSP butter or Wildflower butter

1-2 TBSP cilantro, chopped

1-2 TBSP lemon verbena, chopped, optional

1 TBSP toasted coconut

Par boil the green beans for about 5-7 minutes, then cool and cut into pieces about 1 inch long.

Combine the flour, salt cayenne pepper to make your breading. Mix together well. In a separate bowl, combine the egg and 1/4 cup of coconut milk together. Pat the fish dry with a paper towel. Lightly coat the fish with the flour mixture first, dip into the egg mixture, then coat again in the flour mixture.

Combine the remainder of the coconut milk with the honey, vinegar(s), lime juice and about 1/2 of the cilantro and/or lemon verbena.

Get a large skillet or wok very hot, then add the cooking oil and vegetables, garlic and ginger. Cook for a bout 5-7 minutes, stirring frequently.

In a separate pan, again, get it very hot, add the cooking foil, and then add the fish. Cook for about 4 minutes per side, or until golden brown on each side.

When the vegetables have softened a bit, add the coconut milk mixture. Bring to a boil, then reduce the heat to a simmer and continue to cook for an additional 2-3 minutes.

Right before serving, add the butter and incorporate well. I used my Wildflower Butter from Bella La Crema Bella La Crema to finish my sauce.

I served it all over a bed of rice, with a little sauce on top of the rice before I added the fish, and then topped it all with sauce and vegetables. Then I added the remaining cilantro and lemon verbena with a touch of toasted coconut on top. Delicious. It was a very light and mild sauce, but it paired perfectly with the light fish and the wine.

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