Swai (Pangasius), Red Snapper or Any Fish Fillet
I was not very familiar with Swai fish or Pangasius at first. They are farmed in Asia, specifically Vietnam and Thailand for now, then exported here filleted and frozen in packages and sold at the grocery stores. From what I read about them they are related to catfish and even taste like it. The texture of the meat is not exactly the same as our regular catfish but is a bit more delicate, in my opinion. It does not have a strong fishy taste but bland-sweet.
- 4 fillets of Swai fish or any delicate but firm fish
- 1 tomato, diced
- 1 TBS chopped or diced onion
- Juice of 2 lemon wedges
- Salt and pepper
- 2 TBS butter
Set the fillets on a large plate and sprinkle them lightly with little salt and pepper and set aside. In a separate bowl, mix the tomatoes and onion and the juice of 2 lemon wedges. Add about ¼ tsp. salt. Mix thoroughly.
Melt 1 TBS. butter in a non-stick skillet and when hot enough, fry a couple of fillets at a time (if they fit) in moderately high heat, skin side up first. Fry until golden crisp, about 2 to 3 minutes, then flip to fry the other side and spoon ¼ of the tomato mixture (per fillet) on top of the fried side, making sure some of the lemon juice is included and is spread well. Fry until done like the first side but don’t flip it again. Transfer to a plate then repeat this procedure on the remaining 2 fillets.
The above photo was a serving for 2, with 2 fillets of swai each, with steamed broccoli florets and rice pilaf for sides. This was truly a very good but light dinner and quick to prepare.
Below is Red Snapper fillets cooked the same way except I used green onions instead of yellow onion.
Kusina ni Norie 
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