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If you are tired of cod and want to try the mild taste of white fish, buy basa. Basa fish fillets are easy to marinate and can be prepared in many different ways. For a light, elegant meal, heat up the grill and wrap fish fillets in foil with lemon and fresh herbs. If you want a little more spicy, drizzle chili sauce over the fish and bake in the oven until the fish is tender. If you like crispy fish, you can dip the fish in cornmeal and fry on the stove until the pieces turn a deep golden color.
Grilled basa with lemon and herbs
- 4 pieces of basa fish fillet
- 4 teaspoons (20 ml) olive oil
- 4 sprigs of fresh herbs (such as parsley, thyme, basil)
- 1 thinly sliced yellow lemon
- Salt and pepper to taste
Make 4 servings
Spicy grilled basa fish fillet
- 4 pieces of basa fish fillet
- 1 teaspoon (2 g) ground black pepper
- 1 teaspoon (5 g) salt
- 2 tablespoons (30 ml) lime juice
- 4 tablespoons (60 ml) vegetable oil
- 2 tablespoons (30 g) red chili sauce
- 2 teaspoons (4 g) grated fresh ginger
- 4 cloves of minced garlic
- 4 tablespoons (55 g) tomato puree
Make 4 servings
Deep-fried basa fish fillet
- 4 pieces of basa fish fillet
- 3/4 cup (120 g) cornmeal
- 2/3 cup (80 g) all-purpose flour
- 1.5 teaspoons (8 g) salt
- 1 teaspoon (2 g) garlic powder
- 1/2 teaspoon (1 g) cayenne pepper
- 1 beaten egg with 1 tablespoon (15 ml) of water
- 1.5 cups (350 ml) vegetable oil
Make 4 servings
Steps
Grilled basa with lemon and herbs
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Place fish fillets on pieces of foil. Tear off 4 pieces of foil about 45cm – 50cm long. Place each fillet in the center of 1 piece of foil lengthwise. [1] X Research Source
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Season fish with salt, pepper, oil, lemon and herbs. Drizzle 1 teaspoon (5 ml) of olive oil over each fish fillet, then sprinkle salt and pepper on both sides. Divide thin slices of lemon into 4 parts and place on fish fillets. Place the sprigs of herbs on top. [2] X Research Source
- Use your favorite herbs, such as parsley, rosemary, or oregano.
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Cover with foil. Hold the two edges of the foil in the middle. Fold the edges of the foil lengthwise and fold the ends into a bag to seal the fish inside. [3] X Research Sources
- The foil layer will trap the steam inside while grilling the fish.
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Heat half of the griddle over high heat. If using a gas grill, turn on one of the burners on one side of the grill on high heat, leaving the other side off. If using a charcoal grill, put the charcoal briquettes on the stove and light a fire. Slide the hot coals to one side of the grill and leave the other side empty. [4] X Research Sources
- Cover the grill while the fish is grilled.
Do you know? Creating two different heat zones on the grill is to make it easier to control the fire while grilling. This will keep the fish from drying out and overheating.
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Place foil wraps on the indirect heat area of the grill and cover the griddle. Place 4 foil wraps on the preheated griddle. It’s important at this step to place the foil wraps on a less hot area where the hob doesn’t turn on or doesn’t have hot coals. Close the grill lid. [5] X Research Sources
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Bake the basa for 10-15 minutes. If the fish is thin, check the fish after 10 minutes of baking. Wear heat-resistant gloves and carefully use tongs to open the foil. Insert a fork in the center of the fish and pull it out. If the fish meat is opaque and comes apart easily, it means the fish is cooked. [6] X Research Sources
- If the fish is not cooked, wrap it in foil and place it on the grill again. Check again in 2-3 minutes.
- Be careful when opening the foil, as the hot steam inside will escape.
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Serve grilled basa fillet. When the fish is cooked, transfer the foil wraps onto a plate. Open each foil wrap and place the grilled fish on a serving plate. You can serve grilled basa with grilled bell peppers, potato salad or mixed vegetables. [7] X Research Sources
- Store leftover grilled fish in an airtight container in the refrigerator for up to 3-4 days.
Spicy grilled basa fish fillet
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Preheat the oven to 177 degrees Celsius and place the fish in the baking tray. Place 4 basa fillets on a baking tray in a single layer. Move the rack in the oven to the center of the oven. [8] X Research Sources
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Season the basa fish with salt, pepper, and lemon juice. Sprinkle 1 teaspoon (2 g) ground black pepper, 1 teaspoon (5 g) salt, and drizzle 2 tablespoons (30 ml) lemon juice over both sides of the fish. [9] X Research Source
- Fresh lime juice has the best flavor, but you can also use bottled lemon juice.
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Marinate fish for 15 minutes. Set the fish aside while mixing the spicy seasoning. The basa fish will absorb the salt, pepper and lime juice while marinating. [10] X Research Source
- Since it only needs to be marinated for a short time, you can leave the fish at room temperature.
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Mix oil, chili sauce, ginger, garlic and tomato puree. Pour 4 tablespoons (60 ml) of vegetable oil into a small bowl, add 2 tablespoons (30 g) of red chili sauce. Stir in 2 tsp (4 g) grated fresh ginger, 4 minced garlic cloves, and 4 tbsp (50 g) tomato puree. [11] X Research Source
Alternative seasoning:
3 tablespoons (40 g) melted butter
3 tablespoons (45 ml) soy sauce
2 tablespoons (30 ml) lemon juice
1 teaspoon (2.5 g) paprika
1/2 teaspoon (2 g) sugar
1 teaspoon (2 g) dried basil
2 teaspoons (4 g) dried oregano
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Spread the spicy seasoning on the fish. Sprinkle the spicy seasoning evenly on each piece of fish fillet placed in the baking tray. Use the back of a spoon to spread the seasoning to cover the entire fish pieces.
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Bake the fish for about 20-25 minutes. Place the fish tray in the preheated oven and bake until the fish is tender when you pull the fork through the center of the fish. You can also insert a cooking thermometer in the center of the fish to make sure the meat inside has reached 63 degrees Celsius.
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Remove the fish from the oven and serve. Turn off the oven and remove the fish tray from the oven. Serve hot fish with steamed rice and grilled vegetables.
- If you want to store leftover grilled fish, place it in an airtight container and keep it in the refrigerator for up to 3 days.
Deep-fried basa fish fillet
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Mix cornstarch with 3 tablespoons (25 g) of flour and seasoning. Measure 3/4 cup (120 g) of cornmeal into a deep dish or shallow bowl. Add 3 tablespoons (25 g) of flour and 1.5 teaspoons (8 g) of salt, 1 teaspoon (2 g) of garlic powder, and 1/2 teaspoon (1 g) of cayenne pepper. Thoroughly mix the mixture.
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Prepare the batter with the egg and remaining flour. Get 2 more deep plates or shallow bowls. Place the remaining 1/2 cup (50 g) of flour in one plate and crack 1 egg in the other. Add 1 tablespoon (25 ml) of water to the egg dish and stir until the eggs are evenly mixed with the water.
- Dilute the eggs with water so that the eggs cover the surface of the fish easily.
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Heat vegetable oil for about 4 minutes. Pour 1.5 cups (350 ml) of vegetable oil into a large skillet or fryer and turn the heat to medium-high. Cook for 4 minutes until the oil starts to simmer. [12] X Research Source
- If you like, you can use another oil with a high smoke point, such as peanut or canola oil.
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Dip fish in flour, eggs, and cornmeal. Place 4 pieces of fish in a bowl of flour and turn them over so that the flour coats the surface of the fish evenly. Dip the battered fish pieces into the egg bowl. Lift each piece of fish up to let the egg melt, then roll over the cornmeal so that the flour evenly coats the surface of the fish.
- The flour and egg will be crispy when fried and the moisture will evaporate from the dough.
Do you know? The cornmeal will help the basa fillets to be crispy while frying. The fish will not be crispy if it is not coated with flour.
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Fry 2 fish fillets for 4-5 minutes. Slowly place the battered fish pieces into the hot oil pan. Fry the fish for about 2 minutes, then carefully flip it over and fry for another 2 minutes. The fish will turn deep yellow and crispy. The flesh of the fish will come apart easily when you poke the center of the fish with a fork and pull it out. [13] X Research Source
- Wait for the oil to heat up again before frying the rest of the fish.
- Try flipping the fish with two shovels to avoid breaking the pieces.
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Enjoy the deep fried basa fish. Turn off the stove after frying. Place the fried fish on a plate lined with paper towels and serve while still hot. Garnish the fish plate with lemon wedges and sprinkle with a pinch of salt.
- Deep-fried basa fillets are delicious when served with potato salad or mixed vegetables.
- Deep-fried basa fish should not be stored because it will go stale.
Advice
- Basa fish is also sold as swai fish (pangasius) or bocourti fish.
Things you need
Grilled basa with lemon and herbs
- Measuring cup and spoon
- Silver paper
- Gas or charcoal grill
- Fork
- Plate
Spicy grilled basa fish fillet
- Measuring cup and spoon
- Baking tray
- Small bowl
- Spoon
- Fork
Deep-fried basa fish fillet
- Measuring cup and spoon
- Wide pan or fryer
- Cooking shovel
- Shallow bowl or deep plate
- Tissue
- Lemon
X
This article is co-authored by a team of editors and trained researchers who confirm the accuracy and completeness of the article.
The wikiHow Content Management team carefully monitors the work of editors to ensure that every article is up to a high standard of quality.
This article has been viewed 2,231 times.
If you are tired of cod and want to try the mild taste of white fish, buy basa. Basa fish fillets are easy to marinate and can be prepared in many different ways. For a light, elegant meal, heat up the grill and wrap fish fillets in foil with lemon and fresh herbs. If you want a little more spicy, drizzle chili sauce over the fish and bake in the oven until the fish is tender. If you like crispy fish, you can dip the fish in cornmeal and fry on the stove until the pieces turn a deep golden color.
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