Swai Wraps with Asian Slaw

Swai is a freshwater fish found in rivers in Southeast Asia, and it's very similar to North American catfish. Swai is becoming more available in the United States (usually sold frozen)—as well as more popular, chiefly because of its affordability. But I’m betting taste will be a big draw as well, once more people sample this very mildly flavored fish.

Swai’s pretty, pinkish-white flesh and flaky, buttery texture make it an appealing dish to serve even to guests who don’t fancy themselves big fish eaters. Like catfish, it’s great for breading and frying, and it goes well with a boldly flavored accompaniment, like the Asian-flavored slaw in this simple, easy recipe.

Swai Filet

Serves 4

Ingredients

For the Slaw

• 3 tbsp fresh lime juice
• 2 tbsp white sugar
• 2 tbsp fish sauce
• 2 tbsp soy sauce
• 1/2 tsp dried red chile flakes
• 2 cups shredded cabbage
• 3 scallions, thinly sliced
• 2 Thai chiles (red or green), finely chopped
• 1 small carrot, peeled and shaved into short, thin strips with a vegetable peeler
• 1 red Fresno chile, chopped

For the Swai Wraps

• 2 medium eggs, beaten
• 1 tbsp milk
• 1 1/2 cups panko, or other fine, dry breadcrumbs
• sea salt
• freshly ground black pepper
• flour, for dredging
• 4 swai filets, cut lengthwise in half (about 1 lb)
• 3 tbsp peanut oil
• 4 7-inch (fajita-sized) flour tortillas, warmed

Preparation

For the Slaw

1. Combine the first 5 ingredients (through chile flakes) in a small bowl. Whisk to dissolve the sugar.

Asian-Flavored Sauce for the Slaw

1. Combine the remaining ingredients in a medium bowl. Pour the sauce over the slaw, tossing well to combine. Cover and refrigerate 30 minutes to allow the flavors to develop and the vegetables to soften slightly.

Slaw with Sauce Added

Slaw Marinated in Sauce

For the Swai Wraps

1. Whisk the eggs and milk in a wide, shallow bowl. Season the panko with salt and pepper and spread on a plate. Spread the flour on another plate.
2. Dredge the swai pieces in the flour. Shake off the excess and dip each in the egg mixture, letting the excess drip off. Press both sides of the pieces into the panko and lay on a large plate. Refrigerate 20-30 minutes (to help the breading adhere to the fish during frying).

Breaded Swai

Heat a large skillet over medium-high heat and add the oil. Fry the fish until golden brown and just cooked through, 3-4 minutes per side.

Fish after Turning

Fried Swai

To serve, place 2 pieces each of the swai in the middle of 4 warm tortillas. Divide the slaw (use a fork or slotted spoon to let some of the liquid drip off) on top of the fish and fold the tortillas over it. Serve right away.