Name: Pan-Seared Swai Fish Fillets in Coconut Sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 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

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.

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Pan-Seared Swai Fish Fillets in Coconut Sauce

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 2

Calories 763 kcal

Author Chad Montano

Ingredients

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

Instructions

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.