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veggie side

Creamy Fish Sauce

A rich and silky coconut milk–based sauce with roasted peppers and swai fillets. Easy to make, high in protein, and perfect with pasta, rice, or any carb of choice.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 7
Course: dinner, Main Course, sauce
Cuisine: fusion
Calories: 131
Ingredients Method Notes

Ingredients
  

  • 2 medium red bell peppers
  • 1 habanero pepper
  • 2 small onions
  • 400 ml lite coconut milk
  • 5 basil leaves
  • 1 tbsp seasoning
  • 7 servings swai fillets
  • 2 tbsp chopped parsley fresh or raw herb

Method
 

  1. Roast the peppers & onions – Add red bell peppers, habanero, and onions to the air fryer or oven. Roast until slightly charred and fragrant.
  2. Blend until smooth – Combine the roasted veggies in a blender with a splash of water or coconut milk to help it blend.
  3. Cook the sauce – Pour the blended mixture into a saucepan over medium heat. Add the lite coconut milk, basil leaves, and seasoning. Stir and let simmer for 5–7 minutes.
  4. Add the fish – Place swai fillets into the simmering sauce and let cook gently until flaky and fully cooked.
  5. Finish & serve – Add chopped parsley, stir, and remove from heat. Serve hot with pasta, rice, potatoes, beans, or your preferred side.

Notes

  • You don’t have to roast your peppers; raw works fine too, but roasting deepens the flavor.
  • Swai fillets are lean and mild, but you can use tilapia, catfish, or any firm white fish.
  • If using full-fat coconut milk, expect a richer (and slightly higher-calorie) sauce.
  • Store leftovers in the fridge for up to 3 days or freeze for later.