Ginger Swai


  • 1 pound Swai filet, (Try your local fish market.)
  • 1 teaspoon ground ginger
  • 1 tbsp fresh grated ginger
  • 2 tbsp fresh squeezed lime juice
  • 2 tbsp avocado oil
  • 1/4 tbsp ground cayenne pepper
  • 1/2 tbsp ground turmeric
  • 1 tbsp ground coriander
  • 2 tbsp finely minced chives
  • 1/4 teaspoon Himalayan Salt
  • 1/4 teaspoon black pepper
  • 1/4 cup white cooking wine
  • a few fresh cut lime, (for serving)

Items that you will need:

  • 1 medium mixing bowl
  • 1 medium glassware cooking dish


  • Preheat broiler.
  • Place all the ingredients, (except the Swai, chives, & fresh cut lime,) in a medium mixing bowl, & mix thoroughly.
  • Place the Swai filet in the mixing bowl, covering it completely with the ginger mixture.
  • Place all the contents into the medium glassware cooking dish.
  • Place in oven & broil approximately 4 inches from heat for 10-12 minutes.
  • Place on plate, and drizzle some of the mixture over the Swai filet.
  • Top with the 2 tbsp minced chives, and squeeze the fresh cut lime to your liking.

Swai is another name for the iridescent shark, (actually a species of shark catfish,) which is native to the Chao Phraya, & the Mekong rivers in Southeast Asia. It’s a popular dish in the Vietnamese cuisine. You’ll hear many uncorroborated reports about “bottom feeders” like Swai, Basa, & other Catfish not being healthy for you, but just to be clear, I disagree. Catfish has been a part of the Southeast Asian diet for centuries, and they have some of the greatest lifespans on our planet. I don’t subscribe to the hysteria and hear-say of few speculators. If you are concerned with fish like Swai, Basa, or Tilapia, this recipe will be equally delicious with any white filet such as Halibut, Cod, Scrod, Sea Bass, or Striped Bass. I selected Swai to create an authentic Southeast Asian dish, and I hope that you will give it a try & enjoy it. I always keep LENT as the focus of my recipes for this time of year, and I hope that you’ll appreciate the creativity & variety that can be achieved with so many different filets.

This recipe may be used as a Meal 4 selection on the Remedy Recipes format, adding 1 cup steamed broccoli with a drizzle of the ginger mixture & a pinch of minced garlic, (or the vegetable of your choice,) along with a side salad.

Portions: Women: 3 oz. Swai filet / Men: 6 oz. Swai filet

I hope that you are having a successful LENT, shedding the weight of the heavy burdens of self destructive behavior, and adding to your soul a spiritual abundance of self-discipline, kindness, & generosity. May you be the best version of yourself!

Mangiare, Piaccia! Eat, Enjoy!

About the author

John M. Di Fazio II
John M. Di Fazio II

John M Di Fazio II is a nutrition consultant, a personal trainer, and a massage therapist and has twenty years of experience working in the fitness industry. He was employed by Gold's Gym for thirteen years and in 2005 co-founded Remedy Fitness, a unique fitness establishment located in East Setauket, New York. While in the employ of Gold's Gym, he was recruited into Nutritionalysis, a nutrition company based in Venice Beach, California that specialized in individualized nutrition programs, and received his certification. Excelling in the field, his clientele grew by thousands. While establishing such a full clientele in nutrition and personal training, John also graduated from the State University of New York at Stony Brook with a bachelors degree in philosophy and also graduated from the New School for Holistic Health & Research on Long Island, New York with a degree and a New York State license for massage therapy.

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