HOW TO COOK BASA

Basa is the Vietnamese name given to a type of fish better known in the United States as Vietnamese catfish or Vietnamese cobbler. This fish bears a lot of similarities to the catfish commonly caught and sold in America. The taste is similar -- and some say superior -- to the American catfish. Basa is also sold much cheaper than American catfish because of the low labor wages in Vietnam, but it can sometimes be difficult to find in stores. Cooking basa is a process similar to that of regular catfish.

Step 1
Preheat your oven to 350 degrees Fahrenheit.

Step 2
Apply marinades or seasonings to the surface of your basa as desired. Strong flavorings like cayenne and ginger are popular, as are herbal seasonings, salt and pepper.

Step 3
Place the basa on a baking sheet, and set the pan in the oven. Bake for about 20 minutes.

Step 4
Place a meat thermometer in the thickest part of the fish, and remove it from the oven when it reaches 145 degrees Fahrenheit, at which point the USDA considers fish safe for consumption.

Tips and Warnings
If you are placing a liquid coating on the fish, such as lemon, lime, soy sauce, olive oil or a marinade, let the meat sit in the fridge for 30 minutes to absorb the liquid and flavor.
Things You'll Need
Basa fillet
Seasonings
Baking pan
Meat thermometer
References
FoodNetwork.com; Vietnamese Catfish Po-Boy Recipe; Emeril Lagasse; 2002
USDA: Is it Done Yet?
"New York Times"; A Catfish by Any Other Name; Paul Greenberg; October 2008

Article reviewed by Adela McKay Last updated on: Jun 21, 2011

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