Dive into a dinner that’s both simple and sensational. Tender swai fillets are pan-seared until golden and served atop a luscious coconut-shallot sauce infused with fragrant Thai basil, lime and a touch of heat. Ready in under 30 minutes, this dish is perfect for a weeknight upgrade or a dinner that feels restaurant-worthy without the fuss. Don’t have swai? Any mild white fish will work beautifully.
Pan-Seared Swai Fish Fillets in Coconut Sauce
- 2 fillets swai fish (or other white fish)
- 1 can (13.5 oz.) full-fat coconut milk
- 1 large shallot (julienned)
- 2 garlic cloves (sliced thin)
- 1 lime
- 1/2 tsp. red chili pepper flakes
- 1 serrano pepper (sliced thin)
- Thai basil leaves
- Olive oil
- Sea salt
- Black pepper
- Season both sides of fish with sea salt and set aside.
- Heat large skillet over medium-high heat. Once hot, add 2 tablespoons olive oil.
- Lay fish in pan and cook 2-3 minutes, then flip and cook an additional 30-45 seconds before removing fish from pan.
- Discard most oil in skillet, turn heat to medium-low, and add a tablespoon of fresh olive oil.
- Add shallots to pan and sauté 1 minute, then add garlic and sauté 1 minute. (Note: Be careful not to burn garlic.)
- Add coconut milk, chili flakes, 3-4 Thai basil leaves, pinch of salt, cracked pepper and juice of 1/2 lime.
- Bring sauce to boil, then reduce heat to medium-low and cook 2-3 minutes until thickened.
- To serve, add coconut sauce to plate and place fish on top. Garnish with sliced serrano peppers, Thai basil leaves and lime wedge.
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