This simple fish recipe features swai, a mild and affordable fish celebrated for its subtly sweet flavor. The swai fillets are pan-fried and generously seasoned, developing a delightful crispiness as they cook. This golden-brown fish is then crowned with a vibrant cucumber and cilantro salad, reminiscent of Vietnamese flavors.

The salad is dressed with freshly squeezed lime juice and the sharp bite of thinly sliced red onions. This refreshing mixture of cool, crisp vegetables against the warm, tender fish is a delightful contrast of textures and temperatures. The key to a great salad is using the right cucumber.

The recipe suggests a variety known for its firm, crisp texture and minimal seeds. This prevents the salad from becoming soggy, ensuring a satisfying crunch with every bite. Preparing the salad ahead of time is a great way to streamline the cooking process, but it's important to add the lime juice and salt just before serving.

This helps to maintain the vegetables' crispness and prevents them from wilting. Swai is often sold frozen and will naturally release water as it thaws, which is perfectly normal. Patting the fillets dry before cooking ensures optimal browning in the pan.

This fish is quite forgiving and remains delicious even if cooked slightly beyond perfection, making it a stress-free option for a quick weeknight meal. The goal is to achieve a beautifully browned and crispy exterior, which adds a wonderful textural element to the dish. To elevate the flavors even further, serve the fish and salad with slices of creamy avocado.

The richness of the avocado provides a satisfying contrast to the lightness of the fish and the acidity of the salad. For an extra layer of complexity, create a dipping sauce with fish sauce and finely chopped chilies. The heat of the chilies and the umami-rich fish sauce complements the delicate flavor of the fish, creating a truly memorable meal.

This combination of flavors and textures is sure to please.