Fish recipes???!
thanks for all the help!!!
Answers: ok so i bought my self a farm raise basa fillet malaysia (that's what the label says) and i was wondering what would be a good way to cook this thing
thanks for all the help!!!
I love basa! Try this one:
Dry the fish and season with salt and pepper on both sides, Dip in flour and remove excess, dip in egg beat with a little water, then coat with seasoned bread crumbs (I make my own from the unused end of French bread and season it with salt, pepper, oregano and fresh parsley). Pan fry the fish in a mixture of any vegetable oil and butter over medium high heat. Preheat the pan then add the oil and butter. You want a pan (or pans) large enough to hold the fish in one layer, and enough butter and oil to coat the bottom of the pan generously. You will turn the fish only once when the crust on the bottom is nicely browned, you can tell by looking at the edge of the crumb topping or lifting the fish just a little. Use a large spatula to turn the fish so it doesn't break. Cook the second side the same way. You may want to add a little butter around the edges to help the second crust cook nicely.
If the fish is truly thinish, the fish should be done when the crust is done. If it is a little thicker you may want to check by using a fork to break open the thick part of the fillet.
I like to add a splash of wine and lemon juice to the pan, reduce it by half, remove from the then beat in cold butter. With vigorous beating the butter should emulsify. Add some chopped tomato, capers and sliced olives. Pour this over the center of the fish (Maybe covering when you checked for doneness.)
Good luck.
A fellet can't go wrong with the SIMPLE methods...
Lemon Pepper and Garlic... A splash of lemon juice... Then pan fried with some butter until it flakes.
Or broil it in the oven, adding the lemon pepper before you flip it so the pepper doesn't burn under the brolier...
You can't go wrong cooking ANY fish like that!
Some rice... Some carrots or corn... Even a glass of Lemon Aid or lemon spritzer to compliment the lemon in the fish.
Damn good!
Hi there,
Basa malaysia are actually Vitamese catfish!
Here are some recipes that I love to make when I can get my hands on Basa malaysia fillets.
Citrus Fillets:
(1? lb) basa fillets
1 orange, zest and juice
1 grapefruit, zest and juice
1 lime, zest and juice
2 tbsp unsalted butter
2 shallots, finely chopped
3 tbsp honey
1 tbsp fresh ginger, finely chopped
To taste salt and ground pepper
Directions
1. Boil zest of citrus fruit in a small quantity of water. Remove from water, drain and add to saucepan. Add 15 g (1 tbsp) of butter and French shallots. Cook over low heat for 2 minutes. Add honey and simmer for 10 minutes.
2. In a skillet, sear Basa fillets with remaining butter, 2 minutes per side. Season with salt, pepper to taste and set aside.
3. In the same skillet, add ginger, zest of citrus fruit as well as half the juice the orange, the grapefruit and a light drizzle of lime juice. Reduce until mixture reaches a syrupy consistency, then pour over fillets.
Spiced Sunrise Fillets:
3 cloves garlic, minced
2 teaspoons freshly choppedpurple basil
1/2 teaspoon Thai seasoning
1/4 teaspoon cayenne
1 tablespoon black sesame seedsor sesame seeds
1 teaspoon horseradish mustard
2 tablespoons chili-garlic sauce
1/2 freshly squeezedlemon
1/4 cup soy sauce
1 teaspoon olive oil
2 teaspoons dark sesame oil
2 green onions, sliced thinly
1 dash white wine(or even an asian beer)
2 basa fillets
1-2 teaspoon fire oil
2 teaspoons whitesesame seedsor black sesame seeds
Directions:
1. Mix together all ingredients except for fillets and fire and sesame oils.
2. Place fillets in shallow container, and pour mixture on top.
3. Flip fillets, and make sure they are coated thoroughly.
4. Pour a good splash of wine (or beer) on top of fillets.
5. Cover, and set aside (in refrigerator) for 30 minutes.
6. Prepare medium sized pan on stove top.
7. Add fire oil and sesame (or peanut) oil, until quite hot.
8. Remove fillets from refrigerator and place in pan, pouring the marinade on top.
9. Sear for two minutes per side over medium-high heat.
10. Cover, and turn heat to medium low.
11. Continue to cook for 7 minutes longer, until fish begins to flake.
12. Serve with soba noodles, stir fried vegetables, and wilted spinach.
13. Sprinkle additional sesame seeds on fish just before serving.
Fish Tacos
Ingredients
fish
chili powder
corn tortillas
avocadoes
quesa fresca (crumbly mexican cheese)
oil
shredded cabbage
black beans (canned, either ranch style or southwestern style)
salsa
mexican sour cream (crema salvadorena)
Pat the fish filets dry then sprinkle them with a mixture of chili powder
Heat a slight amount of oil in a pan
quickly sear fish filets being careful not to dislodge the chili powder crust. Just before removing from pan squeeze a little lime juice over them.
I prefer to use corn tortillas by steaming them or putting them in a grill for a few seconds to warm them through.
Lay a strip of the fish on the inside of the tortilla, then a little of the shredded cabbage, add avocadoes, sour cram, cheese, and salsa as you desire.
Beans can either be served separate or added to taco.