HOW TO COOK BASA FILLET

Basa is a type of catfish traditionally farmed in Vietnam. It is sometimes sold in American fish markets as catfish because it is difficult to distinguish from the types of catfish found and consumed in this country. The country-of-origin label on the catfish can often help you determine if it is basa. This river fish can be prepared on a grill or in an oven to take advantage of its strong, unique flavor. According to TheFrugalChef.com, you can also use basa as a substitute in recipes that recommend tilapia, sole or halibut.

Step 1
Preheat the grill to medium heat, or warm the oven to 375 degrees Fahrenheit.

Step 2
Apply your preferred dressings and seasonings to the basa. Lemon juice and lemon slices are often used to add flavor to basa and similar fish. Black pepper and salt are also common. You may want to include fresh or dried herbs to the fish -- basil, parsley and bay leaves are all popular choices.

Step 3
Place the fillets on a piece of tin foil and wrap the foil over the fish. Make sure the edges are sealed well to trap moisture in. This will have a steaming effect on the fish as it cooks.

Step 4
Place the foil on the grill or in your oven. Cook for 10 minutes, then remove and serve.

Things You'll Need
Basa fillets
Seasonings
Tin foil
Grill or oven
References
TheFrugalChef.com; Grill Steamed Basa Fillets; July 2009
Monterrey Bay Aquarium: Seafood Watch: Basa

Article reviewed by TimDog Last updated on: May 26, 2011

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