Swai Whole Cleaned 2 lb

### **Product Description – Swai Whole Cleaned **

Swai Whole Cleaned offers a mild, tender texture that's perfect for a variety of cooking styles. This freshwater fish, commonly known as *Cá Basa* in Vietnam, is cleaned, gutted, and ready to cook—making meal prep simple and efficient.

* Whole fish, cleaned and gutted

* Mild, slightly sweet flavor

* Ideal for grilling, braising, or stewing

* Vacuum-packed to preserve freshness

* Product of Vietnam

* Keep frozen until ready to use

Perfect for traditional Vietnamese dishes or everyday meals, this versatile fish is a kitchen staple.

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### **3 Popular Vietnamese Recipes Using Whole Swai**

#### 1. Cá Basa Kho Tộ (Caramelized Braised Swai in Clay Pot)

**Ingredients:**

Swai whole fish (cut into chunks), fish sauce, sugar, garlic, shallots, black pepper, coconut water

**Instructions:**

1. Caramelize sugar in a clay pot until golden.

2. Add garlic and shallots, then stir in fish sauce and black pepper.

3. Place fish pieces in the pot and pour in coconut water.

4. Simmer gently until the sauce thickens and the fish is fully cooked.

5. Serve hot with steamed rice.

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#### 2. Cá Basa Nướng Riềng Mẻ (Grilled Swai with Galangal and Fermented Rice)

**Ingredients:**

Whole Swai (scored), galangal, fermented rice (mẻ), lemongrass, turmeric, fish sauce, salt, sugar

**Instructions:**

1. Blend galangal, mẻ, lemongrass, and seasonings into a paste.

2. Rub the marinade over the fish and let it sit for at least 2 hours.

3. Grill over charcoal or bake until the fish is golden and slightly crispy.

4. Serve with rice noodles, herbs, and dipping sauce.

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#### 3. Canh Chua Cá Basa (Vietnamese Sweet and Sour Fish Soup)

**Ingredients:**

Whole Swai (cut into steaks), tamarind paste, pineapple, tomatoes, okra, bean sprouts, elephant ear stem (bạc hà), fish sauce, sugar

**Instructions:**

1. Sauté garlic and tomatoes, then add water and tamarind paste.

2. Bring to a boil and add pineapple and Swai pieces.

3. Simmer until the fish is cooked through.

4. Add remaining vegetables and cook briefly.

5. Season to taste and garnish with herbs like rice paddy herb (ngò om).