1 lb (500g) Pangasius fish or Basa


ground black pepper

1/2 tablespoon vegetable oil

2 tablespoons unsalted butter, melted

1/4 cup white wine

1 tablespoon lemon juice

1 pinch salt

1 teaspoon chopped Italian parsley

  1. Rinse the pangasius fish fillets with cold water. Pat dry with paper towels. Season both sides of the fish with salt and ground black pepper.
  2. Heat up a skillet on medium-high heat. Add the vegetable oil and pan-fry the seasoned swai fillets, about 1-2 minutes on each side. Turn the fish over gently and pan-fry the other side until both sides are light brown with slightly crispy edges. Dish out on a plate.
  3. In a saucepan, heat the melted butter, then add the white wine, lemon juice, and a pinch of salt. As soon as the sauce bubbles, turn off the heat. Drizzle the sauce on the fish, garnish with parsley, and serve immediately.

You may use other white fish such as sole, halibut, or cod.

Use a non-stick pan or a well-seasoned cast iron skillet for pan-frying to develop a nice crust without the flesh falling apart.

If you’re using a cast iron skillet, make sure the oil is hot enough before adding the fillets to prevent them from sticking to the pan.

Don’t overcrowd the pan when frying the fish. Cook in batches for even browning and crispiness.

The salt will pull more moisture out of the pangasius fillets, so pat them dry again before cooking.

Let the fillets rest for a minute or two before serving.

Serve the sauce on the side if you’re worried about the fish getting soggy.