- Đổ nước và đường vào trong một cái chảo hoặc cái nồi đủ lớn để chứa tất cả các thành phần. Để lửa thấp và khuấy đều cho đến khi nước đường có màu nâu (không cháy đen).
- Đổ nước vào trong nước đường caramen, thêm nước mắm, tiêu và đường vào và khuấy đều.
- Cho cá, hành vàng, tỏi và bột me vào. Đun cho nước trong nồi sôi, thỉnh thoảng ta trở bề mặt của cá cho cá chín đều. Khi cá mềm cho hành xanh và ớt vào. Chuẩn bị món ăn với cơm.
- Place the flour on a plate, or in a shallow pan. Season the flour to taste, with chili powder, cumin, garlic powder, onion powder, salt and pepper.
Slice the basa fillets into one inch strips, and dredge in the seasoned flour.
- In a large skillet, heat a small amount of oil, over medium high heat. Fry the fish until it is done, and golden brown. About 3-4 minutes per side.
- Remove the fish from the pan, and set it aside.
In a mixing bowl, combine the mayonnaise, sour cream, lime juice, and some garlic powder.
- To serve, divide the fish among the tortillas, top with some of the mayonnaise and sour cream dressing and some salsa verde. (4 Servings)
- Recipe submitted by Tim Sousa
Southern Fried Basa
Ingredients
- 1 pound Basa Fillets
- 3/4 cup cornmeal
- 3 tablespoons flour
- 1 1/2 teaspoons salt
- 1 teaspoon Lawry's garlic powder
- 1/4 to 1/2 teaspoon cayenne pepper, according to taste
- 1 egg, beaten with 1 tablespoon water
- 1 to 1 1/2 cups canola or vegetable oil
- 1/2 cup flour
Procedures
- Rinse basa and pat dry. Cut into 4 portions. If pieces are very thick, cut in half.
- Combine cornmeal with 3 tablespoons flour, salt, garlic powder and cayenne in a shallow bowl or on a plate. Place 1/2 cup flour in a separate bowl or plate. Beat egg with water in a separate shallow bowl.
- Pour oil into a large skillet to a depth of 1/4-inch. Heat oil 4 minutes over Medium-High heat.
- Coat basa in flour and dip in egg. Turn in cornmeal mixture to coat evenly.
- Fry in 2 batches, 2 minutes per side, until golden. Avoid crowding and try to prevent pieces from touching.
Remove to paper towels to drain. Serve while hot.
Basa Fillets in Tomatillo Sauce
Ingredients
- 1 1/2 cups long grain white rice
- 2 1/2 cups water
- 3 teaspoons chicken bouillon granules
- 1 pound fresh tomatillos, husks removed
- 3 jalapeno peppers, cut into large pieces
- 1 clove garlic
- 1 tablespoon salt, or to taste
- 1 tablespoon corn oil
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 1 1/2 pounds basa (Vietnamese catfish) fillets
- 3 tablespoons chopped fresh cilantro
- 1 tablespoon fresh lime juice
Procedures
- Combine the rice, water and bouillon in a saucepan. Bring to a boil, then cover and reduce the heat to low. Simmer for 15 minutes or until rice is tender and water has been absorbed. Set aside.
- Meanwhile, in a large pot, bring about 2 inches of water to a boil. Add jalapenos, and cook for 5 minutes, then add the tomatillos. Boil for 5 more minutes. Remove the tomatillos with a slotted spoon, and transfer to a blender. Add 1 clove of garlic, salt and 1 or 2 jalapenos. Puree until liquid, then taste, and blend in more jalapeno as desired. Set aside.
- Heat the corn oil in a large skillet over medium heat. Add the onions and 1 clove of garlic; cook and stir until fragrant. Add the fish fillets, and cook for about 2 minutes per side. Pour in the tomatillo sauce, and mix in the cilantro and lime juice. Simmer for a few minutes, or place under a broiler until fish flakes easily with a fork.
- Serve fish immediately on a bed of rice. Spoon sauce over the top. Enjoy with your favorite ice cold beverage. Buen Apetito!
Caramelized basa fish with tamarind
Ingredients
- 1 lb. Package frozen basa catfish with skin on, or 1 lb basa catfish fillet.
- 2 Cloves garlic. Minced.
- 1 Yellow onion. Sliced.
- 2 Stalks green onion. Chopped.
- 3 Tablespoons fish sauce.
- 1 Tablespoon sugar.
- 1 Teaspoon black pepper.
- 2 Cups water.
- 2 Tablespoons seedless tamarind pulps.
- 3 Chopped hot chili pepper, or to your taste.(Option).
- Caramelized Sauce:
1 Tablespoon sugar.
1 Tablespoon water.
Procedures
To make the caramelized sauce:
- Put 1-teaspoon sugar and 1-tablespoon water in a skillet or pot that big enough to hold all the ingredients. Cook in low heat and stirs frequently till the sugar turns dark brown color, and not burn.
- Pour water in to the caramelized sugar, add fish sauce, black pepper and sugar. Stirs well.
- Add fish, yellow onion, garlic and tamarind pulps. Simmering in low heat and occasionally turns fish to other side. When fish tender, add green onion and hot chili pepper. Serve hot with rice.
Lemon Butter Fish Fillets
First, I would just like to say that I really don’t like fish. Or at least I’m very picky about fish dishes. I prefer that my fish not taste like fish at all. For this dish, I use tilapia or basa. Always get the freshest fish that you can find. I’ve found that grocery stores usually have the freshest fish on Tuesdays and Fridays. Go to place that has a decent-sized fish counter and ask when they get deliveries of the particular fish that you want to buy. Most of the time they will tell you! This recipe was made with just under a pound of fillets. Adjust the ingredients if you are making more or less fish.
- Mix juice fromMix juice from 1/2 lemon, 2 tablespoons soy sauce and 1/2 cup of sherry or white wine.
- Mince a tablespoon of fresh parsley.
- Melt 3 tablespoons of butter or margarine in a skillet. Add the parsley and the fish fillets. Pour the lemon juice mixture around the sides of the pan (don’t pour it over the fish). When one side of the fish has browned, turn it and then cover the skillet with a lid. Cook until the fish is tender and flakes with a fork, about 10 minutes.
- That’s it! The fish takes on the flavor of the wine with a hint of lemon.
Crispy Baked Basa
Ingredients Basa Fish
- 1/4 cup mayonnaise
- 1 tablespoon stone ground mustard
- 1 teaspoon capers
- 1 teaspoon ketchup
- 1/4 teaspoon paprika
- 1/4 teaspoon hot pepper sauce
- 1 pound basa (Vietnamese catfish) fillets
- 1 1/2 tablespoons olive oil
- 1 cup finely crushed plain Melba toast rounds
- salt and pepper to taste
- 1 clove garlic, minced
- 1 lemon, sliced
Directions
- Preheat oven to 375 degrees F (190 degrees C). In a bowl, thoroughly blend the mayonnaise, mustard, capers, ketchup, paprika, and hot pepper sauce.
- Brush the basa fillets with about 1 tablespoon olive oil, and roll in the crushed Melba toast to coat.
- Season with salt and pepper. Use a kitchen sprayer to lightly spray the coated fish with remaining olive oil. Arrange the fish in a baking dish and top with garlic and lemon slices.
- Bake 15 minutes in the preheated oven, or until fish is easily flaked with a fork and coating is lightly browned. Serve with the mayonnaise sauce mixture.
Baked Basa Roulades
Ingredients Basa Fish
- 2 fillets
- 2 red bell peppers
- 1/4 cup balsamic vinegar
- 1/4 cup extra virgin olive oil
- 1 lemon
- 4 cloves garlic, minced
- Dry white wine
- salt, to taste
- Pepper, to taste
Preparation Instructions
- Place red peppers on highest rack in oven and broil. Rotate until burned on all sides. Place in a plastic baguntil cool. Mix vinegar, olive oil, lemon juice, garlic, saltand pepper.
- Peel away the charred outer layer of red pepper. Seed, cut into strips, and soak in vinaigrette for 15 minutes.
- Layer the strips on the fillet, roll up and tie with thread.
- Preheat oven to 450 degrees for 15 minutes.
- Place rolled fillets in a shallow baking dish, in 1/2 inch of white wine. Bake on middle rack, covered, for 30 minutes, or until the fillets are opaque.
Pesto-Topped Basa
Ingredients Basa Fish
- 3500 mL (2 cups)packed fresh basil leaves
- 3 garlic cloves, minced
- 1 large red bell pepper, roasted*
- 75 mL 3/4 cup) toasted pumpkin seeds**
- 45 mL (3 Tbsp) Western Family extra virgin olive oil
- 3 mL (1/2 tsp) salt
- 3 mL (1/2 tsp) black pepper
- 6 basa fillets (or halibut if preferred)
Directions
- Slice peppers in half, remove seeds and place, cut side down, on a baking sheet. Broil until blackened. Cover until cool, then pull off skins. Also available prepared in some deli departments.
- Place seeds on a baking sheet in a 350°F (180°C) oven for about 5 minutes, shaking occasionally until toasted.
1. Preheat oven to 400°F (200°C).
2. Combine all ingredients except the fish. Mix well. Spread over top of each fillet and place in a shallow non-metallic baking pan.
3. Bake about 10 minutes per inch (2.5 cm) of thickness (about 10-15 minutes). If you prefer, broil the plain fish fillets for about 5 minutes and then spread topping on each fillet and continue broiling.
( Makes 6 servings )
Nutritional analysis per serving
Calories: 320 Kcalo
Protein: 39.8 g
Fat: 15.8 g
Carbohydrate: 4 g
Fibre: 2 g
Taro-Crusted Basa
Ingredients
- 1/4 cup diced papaya
- 1/4 cup diced pineapple
- 1/4 cup diced red bell pepper
- 1/4 cup diced red onion
- 2 tablespoons minced green onion
- 2 tablespoons minced cilantro (Chinese parsley)
- 1 tablespoons minced fresh mint
- 1/4 cup Thai sweet chili sauce
- Salt and pepper to taste
Instructions
- In a small bowl, combine all ingredients; chill for 20 minutes. Makes about 1 1/2 cups.
- To prepare taro crust: Finely shred taro, rinse well with cold water, drain and squeeze out excess water. Pat dry with paper towels, toss together with salt, pepper, garlic powder and flour.
- Pat basa fillets dry with paper towels; season with salt, pepper and garlic powder. In a shallow dish, combine cornstarch and flour. Lightly dredge fillets in flour mixture; place skin side up on baking pan.
- Beat eggs and water together; brush mixture onto skin side of fillets. Use a spoon to evenly spread taro mixture onto skin side of each fillet; chill 20 minutes.
- To make salsa: Combine all ingredients; chill 20 minutes. Makes about 1-1/2 cups.
- Heat oil over medium-high heat in a non-stick skillet. Fry fillets, taro-side down, until golden brown and taro is cooked through. Turn and cook until golden brown on other side.
- Serve fillets on top of micro greens, topped with salsa. Garnish with mint. Serves 4.
Shredded Taro
Ingredients
- 1 lb taro, pared
- 1/4 teaspoon salt
- 1/4 teaspoon coarse ground black pepper
- Garlic powder to taste
- 1 1/2 tablespoons flour
- 4 (8 oz each) Basa (Asian catfish) fillets
- Salt, pepper, and garlic powder to taste
- 2 tablespoons cornstarch
- 2 tablespoons flour
- 2 eggs
- 1 tablespoon water
- 1/4 cup olive oil
- Micro greens for garnish
- Mint sprigs for garnish
Instructions
- Finely shred taro, rinse well with cold water, drain, and squeeze out excess water. Pat dry with paper towels, toss together in a bowl with the 1/4 teaspoon salt, pepper, garlic powder, and the 1 1/2 tablespoons flour. Pat the fillets dry with paper towels; season with salt, pepper, and garlic powder. In a shallow dish, combine the cornstarch and the 2 tablespoons flour. Lightly dredge fillets in the cornstarch and flour mixture; place skin side up on baking pan. Beat the eggs and water together; brush the skin side of the fillets with the egg mixture. Use a spoon to evenly spread the taro mixture onto the skin side of each fillet; chill for 20 minutes. Using a non-stick skillet, heat oil on medium-high heat. Fry fillets, taro-side down first, until golden brown and taro is cooked through; turn, and cook until golden brown on other side. To serve, place fillets on top of micro greens and top with Thai Papaya and Pineapple Salsa. Garnish with mint. Makes 4 servings.
Fried basa fish fillet sandwich
Ingredients Basa Fish
- 1 cup all-purpose flour
- Salt and pepper to taste
- 1 cup plain dry breadcrumbs, preferably homemade
- 1 egg
- 2 tablespoons milk
- 1 pound firm, white-fleshed fish fillets, preferably Asian Basa or other catfish, cut into 4 equal portions
- Place the flour on a paper plate. Season with the salt and pepper; mix well to combine. Place the breadcrumbs on another plate. Break the egg and into a shallow bowl. Add the milk and beat well to combine. Use a paper towel to pat excess moisture from the fish. Dip first into the flour, shaking off any excess, then into the egg mixture, then the breadcrumbs, coating both sides well. Place on a baking rack. Refrigerate at least 30 minutes to help the coating stick when frying.
- Heat the oil in a 12-inch skillet over medium-high heat. (The oil must be very hot, but not smoking. To test it, take one of the fillets and hold it so that one edge is in the oil. If it sizzles, the oil is ready.) Carefully place the fillets into the oil. Fry until nicely browned, about 3 minutes per side. Remove from the pan and return to the baking rack to drain. Season with extra salt and pepper if desired. If using cheese, place the slices on the fish immediately so they will melt slightly. Spread some tartar sauce on the bottom half of each bun. Top with a fish fillet, then more tartar sauce. Close the sandwich and serve.
Grilled Basa Fish
Here is a grilled basa fish recipe. The salsa is an interesting mexican style one.
As with most fish recipes, you can substitute any fish you prefer.
The cooking time will depend on the thickness of the fillet. A simple way to tell is if the fish is firm to the touch and looks 'flaky'.
Grilled Basa Fish
- 4 basa fish fillets
- oil for brushing
- salt and pepper
Salsa
- 3 tbspn olive oil
- 2 tbspn white wine vinegar
- 1 tspn french mustard - dijon preferably
- 1/2 cucumber - diced
- 2 tomatoes - diced
- 1 avocado pear - diced
- few green olives - sliced (optional)
Preparation
- Heat your grill (or barbecue) and brush the basa fish with olive oil - season with salt and pepper and cook 3 or 4 minutes either side - baste and season as you turn.
- Meanwhile, take the olive oil, white wine vinegar and mustard and put into a jar with a lid - shake until thoroughly combined.
- Pour over the chopped vegetables and serve with the grilled fish.
- Some plain potatoes and a salad would go well with this dish.
Mexican-Style Fish
From the kitchen of Anita Meyer
This recipe serves 4
Key West abounds in fresh fish, but this recipe also works well with packaged fillets. This simple to fix dish is great for a healthy evening meal.
Ingredients
- 12 ounces of Haddock, Tilapia, or Basa fillets, either fresh or frozen
- 1/2-teaspoon salt
- 1/4-teaspoon pepper
- 1 small onion, thinly sliced
- 1 tomato, peeled and cut into 1/2 inch slices
- 1-Tablespoon Kermit’s Key West Key Lime Juice
- 1 Tablespoon Vegetable oil
- 1 Tablespoon snipped parsley
- 8 pitted ripe olives, sliced
Preparation
- Heat oven to 375 degrees.
- Arrange fillets in ungreased square dish (8”X 8”X 2”)
- Sprinkle with salt and pepper
- Layer onion and tomato slices on the fillets
- Sprinkle with Key Lime juice, oil, and parsley.
- Top with sliced olives
- Cover and bake 30 minutes
- Uncover and bake about 15 minutes more.
Serving Suggestions
- For a complete meal, serve with your favorite rice dish and green beans.
Pecan Battered Basa Catfish
Ingredients
- 2 lbs. of Basa Catfish Fillets
- 1 c. flour
- 1/2 c. corn meal
- 1 1/2 tsp. seasoned salt
- 1 tsp. baking powder
- 1/2 tsp. lemon pepper
- 2 eggs, beaten
- 1 1/4 c. buttermilk
- 1/4 c. butter pecans or almonds
- 1 serving Louisiana Cajun Style Seafood Sauce
Directions
- Cut Catfish into pieces approximately 1 1/2 x 1 1/4 inches. In a large bowl sift together flour, corn meal, seasoned salt, baking powder & lemon pepper. Add eggs and milk; blend into a smooth batter. Stir in pecans or almonds. Dip Catfish into batter. Let excess batter drip off. Fry in deep-fat, 375 degree for 3 t6o 5 minutes until golden brown and catfish flakes easily when tested with a fork. Drain on absorbent paper. Serve with Louisiana Cajun Style Seafood Sauce.
Sauteed Basa Fillets
Ingredients
- 2 lbs. Of Basa Fillets
- All-purpose Flour
- Kosher Salt
- freshly ground Black Pepper
- Fresh Lemon
- Fresh Parsley, chopped
Directions
- Lightly salt and pepper fish fillets. Dip in flour, shaking off any excess and sautee in hot unsalted butter or margarine until golden brown and crisp. Squeeze lemon juice over and sprinkle with parsley, if desired.
Basa With Tomatillo Relish
Ingredients
- 1 pound basa fillets
- salt and ground black pepper
- 1/4 cup flour
- 2 tablespoons olive oil
- 1 pound fresh tomatillos
- 1 medium onion, chopped
- 1/4 cup cilantro leaves, chopped (optional)
- 1 jalapeno, seeded and minced
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1/4 cup dry white wine
Directions
- Pull and discard outer husks and stems from tomatillos. Wash and cut into quarters; set aside. Chop onion and cilantro. Chop jalapeno and garlic very finely to mince.
- To make tomatillo relish, heat 1 tablespoon oil in a large skillet over medium-high heat. Sauté onion and jalapeno 5 minutes. Add tomatillos and garlic; sauté more minutes or until tomatillos are soft. Stir in wine and cilantro; cook 2 more minutes. Reduce heat to low and let simmer, uncovered, while fish is being prepared.
- Cut basa into 4 portions. Season both sides with salt and pepper. Turn fish in flour to lightly coat each side; shake off excess flour.
- Heat 2 tablespoons oil in a large non-stick skillet over high heat. Cook fillets in hot oil, 3 to 4 minutes per side, depending on thickness.
- Serve immediately with tomatillo relish.
Egg-Dipped BASA Fish Fillets on Broiled Salsa
Salsa
- 1 ripe Del Monte pineapple, peeled and cut into spears
- 1 large onion, thickly sliced
- 2 Poblano or Anaheim peppers, halved, seeded
- 1 red bell pepper, halved, seeded
- 75 mL cilantro, chopped 3/4 cupgrated peel of 2 limesjuice of 1 lime
- Preheat the broiler to high. Place pineapple spears and onion slices on a baking sheet and broil until starting to brown. Turn if needed to ensure even cooking. Remove and set aside to cool. When easy to handle, chop pineapple and onion; place in a bowl.
- Meanwhile, place the Poblano pepper halves and bell pepper halves, cut side down, on the baking sheet and broil until black. Remove from heat, cover tightly with foil and cool (this will loosen the skin.) When cool, remove and discard the blackened skin, chop and add to the pineapple and onion in the bowl.
- Stir in all the remaining salsa ingredients and cover at room temperature while cooking the fish.
- Heat about a tablespoon of oil in a large, heavy skillet. Dip all 4 fish fillets in the beaten egg and place in the hot oil. Spoon a little of the leftover egg over each. After about 1 minute, turn each fillet and spoon more egg over each. After another minute, turn the fish fillets again and serve at once on heated plates with the broiled salsa, avocados slices (if using), warm flour tortillas and salad.
Makes 4 servings
Nutritional analysis per serving Calories 214 Protein 28.3 g Fat 3.3 g Carbohydrate 18.5 g Fibre 2.5 g
Trey chien nung krote kapong
Crispy fry basa fish with colorful Mandarin orange sauce is absolutely delicious and very easy prepare.
Ingredients
- 2 Pieces( approx 1 lb) fillets Basa or Catfish
- 1/4 Teaspoon salt
- 1/2 Teaspoon black pepper
- 2 Tablespoons vegetable oil
Sauce:
- 1 Cann (11 oz) Whole segments Mandarin orange
- 1 Tablespoon soy sauce
- 1/2 Tablespoon cornstarch
- 1 Tablespoon vegetable oil
- 2 Clove garlic. Minced
- 1/2 Yellow onion. Chopped
- 1 Stalk celery. Diced
- 1 Medium size tomato. Diced
Procedures
- Marinated fish fillet with salt and black pepper.
- Pre heat a skillet or wok. Pour oil and add fish.
- Pan fry fish till both sides golden brown.
- Removed fry fish from the heat and placed it in a large plate. Set a side.
Sauce
- Pour the juice from Mandarin orange in to a small bowl.
- Mix cornstarch and soy sauce with orange juice. Set a side.
- Add oil to the same skillet.
- Sauté garlic, onion, celery and tomato. Stirs well.
- Add cornstarch sauce and orange segments. Stirs well till sauce thicken.
- Pour Mandarin orange sauce on top fry fish.
- Serve hot with rice.
Cobbler For Gobblers
Ingredients
- 2 cobbler (basa) fillets
- 1 tbsp tomato sauce
- 1 tbsp soy sauce
- 1 lt vegetable oil
Batter
- 2/3 cups plain flour
- 1 tsp baking powder
- 1 packet of potato straws (yes kids straw's)
- 600 ml beer (or soda water)pinch of salt
Directions
- Cut each Cobbler fillet into 6 even pieces.
- Marinate in tomato sauce and soy for 10 minutes. Remove fish from marinade and pat dry.
- In large mixing bowl sift flour add salt and baking powder and handful of crushed straws.
- In a deep fry pan, heat oil for 5 min over medium high heat. At last minute add beer (or soda water) to flour mixture to form a reasonably thick batter. Take one piece of fish, dip in batter and test fry, adjusting oil temperature and batter consistency if need be.
- Cook remainder of fish, turning fish over if needed and place on absorbent paper.
- Serve with Steve Costi's Tartare or Cocktail Sauce, and hot chips.
Don't be shocked mum! The alcohol disappears in the cooking. (For those that don't trust me soda water will do).
Salor La-pov Chia Mui Trey
Ingredients
- 2 Pieces(approx1 lb) basa or catfish fillets. Cut chunks
- 1 lb Pumpkin. Peeled,seeded and cut small chunks
- 4 Cups water
- 2 Tablespoons fish sauce
- 1 Tablespoon sugar
- 1/4 Teaspoon black pepper
- 3 Stalks green onion. Chopped
- 1 Cup chopped cilantro
Directions
- In a large bowl, marinated fish with fish sauce, sugar, black pepper and green onion . Set a side.
- Boiled water in a soup pot, when water boiled add pumpkin.
- Add marinated fish and cook till pumpkin tender.
- Top with cilantro before serve. Serve hot with rice.
Khmer Krom country soup is simple and very delicious.
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