Swai Fish Recipe

Name: Hungry Pot Korean BBQ, Hot Pot & Sushis Swai Fish Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 pieces swai fillets (skinless, about 4–6 oz each); 2 tbs olive oil; 2 tbs fresh lemon juice; 1 tsp granulated garlic (or 2 cloves minced); 1 tsp smoked paprika; 1 tsp dried oregano; 1 tsp kosher salt; 1 tsp black pepper; 2 tbs unsalted butter; 1 tbs olive oil (for pan); 1 piece shallot or small yellow onion, finely chopped; 1 tsp minced garlic; 1 tbs white wine or low-sodium chicken broth; 1 piece fresh lemon (zest + extra 1 tbs juice); 2 tbs fresh parsley, chopped; 1 tsp red pepper flakes; 4 pieces lemon wedges; 4 servings cooked rice or steamed vegetables

Inspired by Hungry Pot Korean BBQ, Hot Pot & Sushi

Time35m

Serves4

Make Swai Fish Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Fish & Marinade

4 pieces swai fillets (skinless, about 4–6 oz each)

2 tbs olive oil

2 tbs fresh lemon juice

1 tsp granulated garlic (or 2 cloves minced)

1 tsp Smoked paprika

1 tsp Dried oregano

1 tsp kosher salt

1 tsp black pepper

Pan Frying / Sauce

2 tbs Unsalted butter

1 tbs olive oil (for pan)

1 piece shallot or small yellow onion, finely chopped

1 tsp minced garlic

1 tbs white wine or low-sodium chicken broth

1 piece fresh lemon (zest + extra 1 tbs juice)

2 tbs Fresh parsley, chopped

1 tsp Red pepper flakes

To Serve (optional)

4 pieces lemon wedges

4 servings cooked rice or steamed vegetables

Method

Fish & Marinade

Prepare and marinate

Pat swai fillets dry with paper towels. In a shallow bowl or rimmed plate, whisk together 2 tbs olive oil, 2 tbs lemon juice, 1 tsp granulated garlic, 1 tsp smoked paprika, 1 tsp dried oregano, 1 tsp kosher salt, and 1 tsp black pepper. Place fillets in a single layer and spoon or brush the marinade evenly over both sides. Let rest for 10–20 minutes at room temperature (or up to 30 minutes in the refrigerator).

Pan Frying / Sauce

Heat pan

Heat a large nonstick or stainless-steel skillet over medium-high heat. Add 1 tbs olive oil and 2 tbs unsalted butter. Swirl until butter is melted and foaming but not burnt.

Sear fillets

Add the marinated swai fillets to the hot skillet in a single layer, leaving space between them. Cook undisturbed for 3–4 minutes until the bottom is golden and the fish releases easily from the pan. Flip carefully and cook the other side for 2–3 minutes more, or until the fish is opaque throughout and flakes with a fork (internal temperature about 145°F/63°C). Transfer cooked fillets to a warm plate and tent with foil.

Make pan sauce

Reduce heat to medium. Add the finely chopped shallot to the skillet and sauté 1–2 minutes until softened. Add 1 tsp minced garlic and cook 20–30 seconds until fragrant. Pour in 1 tbs white wine or chicken broth to deglaze, scraping any browned bits from the pan. Let it reduce for about 1 minute. Zest the lemon into the pan and add an additional 1 tbs lemon juice. Stir in 2 tbs chopped parsley, 1 tsp red pepper flakes, and season to taste with a little additional salt and pepper if needed. Swirl in any remaining 1 tbs butter (if desired) to finish the sauce and give it shine.

Coat and serve

Return the fillets briefly to the skillet (or spoon the sauce over them) to warm and coat, about 30 seconds. Transfer fillets to plates, spoon the pan sauce over each, and garnish with chopped parsley and lemon wedges. Serve immediately with rice or vegetables.

To Serve (optional)

Plate each swai fillet over a portion of cooked rice or alongside steamed vegetables. Squeeze lemon wedge over the fish just before eating.