Roughly chop 8 figs and 12 ounces of pecans. Add 6 tablespoons olive oil to help bind the fig-and-pecan mixture.
Preheat oven to 350ºF degrees.
Season the swai with salt, pepper, garlic and onion powder. Top with the fig-and-pecan mixture.
Bake the fish for approx 20 min, the crust should turn golden brown.
Boil the water for the rice, add salt and 1/4 stick of butter. Add the jasmine rice, lower heat and simmer the rice until tender.
Heat a large skillet over medium-high heat. Add 1/4 cup olive oil and the onion. Cook until almost translucent; add the snap peas and cook for 7-8 minutes. Add the garlic, salt and pepper.