Recently Basa fillet crossed my path. Just by looking at the white, boneless, skinless fillet you can tell that it is going to taste delicious. Fairly cheap too, paid 1.50 for a fillet, which is more than enough for one. Good, no? The only down side is that Basa fillet ,almost entirely, is imported all the way from Vietnam. So if you like to eat only local food then you are going to miss out on this tasty dish. Sad-times!!
As Basa was a novelty to me, I did a full research in my books and online in other food blogs to learn what style of cooking basa has been enjoyed the most. (I discovered this interesting blog, which is entirely dedicated to Basa fillet recipes! http://basafishfilletrecipes.blogspot.com/ ).
The fish has a very delicate, soft and very slightly slippery flesh. In terms of fishy-ness? Its very very mild. Tastes less fishy than any other white flesh fish for sure.
To fry the fillet I used cornstarch, flavored with mild Chinese curry powder. It gives it a very delicate crispy, crunchy coating, with a very welcoming chinese curry aroma. Served it with steamed rice as a mild carb is what this fish needs. Sweet chili sauce joins all the flavors just beautifully, whilst sticking to the Asian theme.
- Basa Fillet
- Lemon juice
- Chinese curry powder ( optional)
- Sweet chili sauce
- Steamed rice
- Coriander and chives for garnish
- Cut each fillet in half, and marinate in a bit of lemon juice for an hour.
- Mix cornstarch and Chinese curry powder in 5:1 ratio
- Heat the pan, on a med-low heat fry each side of a half-fillet for 3 mins or until it easily comes off the pan without disturbing the powder coating.
- That is it! Serve with rice and sweet chili sauce! ENJOY!
Thanks for looking and come back soon.