Swai Fillet IVP All Natural Chem Free 180 gramo(s)

### Swai Fillet IVP – All Natural, Chemical-Free (180g)

Discover the clean and delicate flavor of Swai with this all-natural, individually vacuum-packed 180g fillet. Sourced responsibly and processed without any chemical additives or preservatives, this fillet is free from STPP and phosphates, ensuring a pure and healthy option for your meals. Swai offers a mild taste and flaky texture, making it an excellent choice for a wide range of cooking methods.

* All natural, no chemicals or preservatives

* Skinless and boneless, ready to cook

* Individually vacuum packed (IVP) for freshness and convenience

* High in protein, low in fat

* Product of Vietnam

Ideal for quick, nutritious meals or refined home-cooked dishes.

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### Three High-Quality Cooking Recipes

**1. Lemon Herb Pan-Seared Swai**

*Light, fresh, and perfect for healthy weeknight dinners*

**Ingredients**

* 1 Swai fillet (180g)

* 1 tablespoon olive oil

* Juice of half a lemon

* 1 garlic clove, minced

* Fresh parsley or dill, chopped

* Salt and black pepper to taste

**Instructions**

1. Pat the fillet dry and season with salt, pepper, and garlic.

2. Heat olive oil in a nonstick skillet over medium-high heat.

3. Sear the fish for 3–4 minutes per side until golden and cooked through.

4. Drizzle with lemon juice and garnish with fresh herbs.

5. Serve with steamed vegetables or rice.

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**2. Panko-Crusted Baked Swai**

*Golden, crispy coating with a tender, flaky center*

**Ingredients**

* 1 Swai fillet (180g)

* ½ cup panko breadcrumbs

* 1 tablespoon grated parmesan

* 1 egg, beaten

* 1 tablespoon Dijon mustard

* Olive oil spray

**Instructions**

1. Preheat oven to 400°F (200°C).

2. Combine panko and parmesan in a shallow bowl.

3. Coat the fillet with mustard, dip into beaten egg, then dredge in breadcrumbs.

4. Place on a parchment-lined baking sheet and lightly spray with olive oil.

5. Bake for 12–15 minutes until the crust is golden and the fish is cooked through.

6. Serve with lemon wedges and a side of roasted vegetables.

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**3. Thai Coconut Swai Curry**

*Creamy, aromatic, and gently spiced with Southeast Asian flavor*

**Ingredients**

* 1 Swai fillet (180g), cut into bite-sized pieces

* 1 tablespoon Thai red curry paste

* 1 cup coconut milk

* 1 teaspoon fish sauce

* ½ cup sliced bell peppers

* ½ cup sliced zucchini

* Fresh basil or cilantro for garnish

**Instructions**

1. In a pan, heat a small amount of oil and sauté curry paste for 1 minute.

2. Add coconut milk and fish sauce, bring to a gentle simmer.

3. Add vegetables and simmer for 3–4 minutes.

4. Add Swai and cook another 5 minutes or until the fish is tender.

5. Garnish with herbs and serve with steamed jasmine rice.