Swai is a Vietnamese fish that is light like tilapia. It is also called irredescent shark, striped catfish or basa.
On the left is Roasted Swai Fish with Tomatoes and Basil.
-----Next time I have access to a broiler ... a fast sheet-pan broil. Tomatoes broiled first, to blister them. Then sliding the swai under the broiler for the last few minutes. (Another dish idea: Swai Fillets with Tomato Caper Sauce)
-----Tomato Water Drizzle. Salted, chopped tomatoes. Let sit in strainer. Catch the clear "tomato water" underneath.
-----Shallots. Crispy. Maybe even air-fried.(All the details on air-frying the fillets themselves)
-----I’m also thinking about trying a little basil‑lemon gremolata on top. A classic gremolata is just parsley, lemon zest, and a touch of raw garlic — a bright, uncooked finishing sprinkle. Mine wouldn’t be traditional, since I’d use basil instead of parsley, but it follows the same idea: chopped basil, lemon zest, a pinch of salt, and maybe the tiniest bit of micro‑grated garlic.
-----Shaved radish on top? Or microgreens grown in an Aerogarden? Thinly slice scattered green onion ....that's a standard with me. Thin cucumber matchsticks. Chopped snap peas.
-----Seasoning .... smoked paprika or tumeric(colorful it will be). Hmm...I haven't tried Aleppo pepper.
-----A spoon of something cold on top. Lemon yogurt?? Basil-mint yogurt. Tzatziki! Whipped ricotta .... how would I get that? Homemade salsa verde (or from a mercado).
-----An idea I don't know if will be good .... but people say crushed rice crackers. They are gluten-free.
On the right is Sweet Dijon Basa Swai Fish.
-----Green Drizzle: Basil, parsley, fresh lemon juice,splash of water, tiny bit of olive oil.
-----Crisping: Basil leaves in a pan for like 10 seconds. Sage (that would be cool in Autumn). Parsley stems (crunch).
-----Trying: 3 thinly sliced garlic cloves, a couple of tablespoons of slice almonds. Tossed in a dry pan until just golden. Sprinkle over before serving. Delicate crunch, light, not greasy.
-----Toss shaved fennel ribbons on top after baking? I could brainstorm making the whole thing Nordic-leaning!
-----Unexpected citrus. Grapefruit zest(that would be bright, but I don't know taste-wise). Orange slices under the fish? Lime juice .... Vietnamese stuff has lime juice.
-----Pickled toppings: Quick-pickled red onion, slivers of ginger, jalapeno slices, radish
-----Micro‑Marinated Shallots: To make this quick garnish, marinate a tablespoon of thinly sliced shallots in lemon juice and salt for 5 minutes. Drain and place a small pinch on the top third of the cooked fish.
-----Crunch: Crispy quinoa OR toasted sesame seed OR crushed seaweed snacks OR a few air-fried chick peas (wonder if there is a snack like that).
-----Fragrant micro-drizzle: A few drops of chili oil, lemon-infused olive oil, basil-infused water and a touch of oil, very thin drizzle of ginger-scallion oil.
-----I am staying at a hotel in Davenport, Iowa right now but don't feature buying a pan for my extended stay suite. Otherwise, Target sometimes carries Swai (and I can see one out the window. Next time... next adventure. (I got a full kitchenette ... awesomeness.)
-----Swai is a tad dramatic when heated ... it falls apart if you look at it wrong. But so yummy.
-----Acknowledgement: Yes, American catfish is considered better for you.
-----And if you interested, you can care for an irredescent shark in a large freshwater home aquarium! Yes, I would learn to eat it fresh out of the aquarium.
-----White fish always reminds me of romantic dinners with someone special from long ago. We were young and he shyly attempted cooking for me .... whitefish of some sort from the fish counter at Jewel, French bread and chocolate(smores) and Andes mints...and limoncello candles borrowed from his parents. So, I dedicate this to him and a person who would be my ideal to do something like this with someday .... cause LIFE IS BEAUTIFUL.
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