Keto Crispy Swai with Vietnamese Cucumber Salad

You will want to add this recipe to your list of Keto Fish recipes! Swai is a delicious, yet inexpensive fish with a delightful and sweet flesh. Pan-fried Swai is seasoned with a generous amount of salt and pepper, sauteed to crispy perfection, and then topped with a Vietnamese inspired cucumber cilantro salad with freshly squeezed lime and thinly sliced julienned red onions. The tender, hot fish in contrast with the cold and crispy cucumber salad is just what you need. Pair this dish with some avocados for some extra healthy fats (since Swai is relatively lean).

What kind of cucumber should I use?

Any cucumber will do, but I particularly like the English cucumber for its firm, crispy texture, and minimal seeds. Large seeded cucumbers tend to water out in the salad when salt is added.

How far in advance can I make the salad?

The salad can be prepared several hours ahead of time, but do not add the lime and salt until right before serving as it will wilt the vegetables. Adding the salt and lime juice right before serving will preserve the crunchiness of the cucumbers and be the best eating experience.

Am I going to overcook the fish to get it crispy?

Most Swai is sold frozen. It will water as it thaws, and that is normal. You do not have to dry off each filet. I found that you can technically overcook this fish, and it is still delicious, making this a very Keto friendly and easy fish recipe. Cook the fish until it is nicely browned and crispy, and do not worry about it getting “overcooked.”

Serving suggestion

Serve this dish with a dipping sauce made from fish sauce and chopped Thai chilies and some fresh, ripe avocado. The avocado is delicious in the spicy fish sauce!

Net Carbs

2 g
Fiber

2 g
Total Carbs

3.1 g
Protein

21.5 g
Fats

15.9 g

242 cals

Quantity

Serving Size

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Create Shopping List

Mild Flavor Swai Fillets by Kroger

6 fillet
Avocado Oil

3 tablespoon
Coarse Kosher Salt by Morton

1-½ tsp
Black Pepper

½ teaspoon
Cucumber

1 large - 8 1/4" long
Cilantro

1-½ cup, chopped
Red Onion

¼ small
Lime

½ each - 2" diameter
Coarse Kosher Salt by Morton

1-½ tsp
Black Pepper

½ teaspoon

Step 1

If using frozen swai, remove them from the packaging and allow them to thaw overnight in the refrigerator or at room temperature until completely thawed. If thawing at room temperature, do not let the fish sit longer than four hours at room temperature. Heat a large nonstick skillet over medium high heat until the pan is very hot. Add 1 tbsp of oil to the pan and swirl to coat. Add the first two fillets cooking for as long as necessarily to achieve a nicely browned bottom. Add ¼ tsp of kosher salt for two fillets and divide ½ tsp black pepper between the 6 fillets. Flip the fish and repeat on the other side. This fish is hard to overcook and is actually nicer with quite a few crispy spots so do not be afraid to give it a few extra minutes. If the heat on the fish seems too hot, you can turn the heat down slightly as the fish is crisping. Once fish is cooked, remove to a plate and repeat with the remaining fillets.
Step 2

While the fish is cooking, slice the cucumber on a bias into very thin slices. Shingle them on top of each other and cut them the other direction into a thin julienne. Cut the ends of the red onion and peel it. Slice ¼ of the red onion into a very thin julienne. Add the cucumber and red onion to a medium sized bowl. Add washed and chopped cilantro to this mixture as well. Do not top with salt, pepper, and lime juice until all the fillets are cooked and you are ready to serve.
Step 3

Finish up cooking the last couple fillets and plate them together.
Step 4

Toss the salad with juice from ½ a lime, ¼ tsp salt and ¼ tsp black pepper. Place on top of the hot fish fillets and serve immediately.