Fishy Fridays
I am a lover of fish. . .all kinds. I am married to a man that doesn’t share my enthusiasm, though. He likes shellfish but not fish. My children are like me and relish a nice fish dinner so, when hubby works late on Friday nights, I cook fish for dinner.
Last night I cooked Basa.
Basa Fillet
Basa is a white fish that has a subtle flavour. As to it’s origins, it got quite a big story. Basically, it’s a type of catfish that has been farmed in Vietnam for centuries. Asians have been consuming it for just as long as that and it is a staple in their diets. The Vietnamese used to collect the ‘fry’, that’s the baby version, and put them into cages off the backs of their boats, feeding them and nurturing them for about a year until they were full grown and large enough to eat. This primitive way of farming them has been done for ages and when the trade embargo was lifted with the U.S. and Vietnam, the fish began to creep it’s way onto the North American market. The problem? It’s price tag was so much lower than the U.S. farm raised catfish that the catfish industry in the U.S. decided to lobby against the fish in order to preserve their market. The results have been messy and Basa from Vietnam has been given a bad name due to the catfish industries smear campaigns.
In reality, the Basa from Vietnam is farm raised in far better conditions than those in the U.S. and agriculturally speaking, I think the fish is superior in quality. Now, there are many white fish that masquerade as Basa on the market but are not. The best way to tell if the Basa you’ve bought is true is to make sure it’s origins were Vietnam or another southern Asian country and that it’s flesh is pure white and firm.
Also, you should find it as one of the cheapest types of fish to buy. I like to get it flash frozen from a company called Bayside. Their fillets are full, plump and although they are frozen with sodium tripolyphosphates, I’ve found the fish to defrost well and not lose much of it’s volume. As much as I hate chemicals, this one does a good job of forming small ice crystals in the flesh of the fish and preserves the natural flavour and texture.
Here’s the recipe that I used last night to showcase this great choice of fish:
Recipe: Italian Flavour Basa
Ingredients
- 4 Basa fillets, fresh or thawed
- 1 tbsp. of Italian Flavour
- 2 tbsp. of olive oil
- 1 tbsp. of butter
- 2 tbsp. of water
- 1/4 cup of cream
Instructions
In a large saucepan, heat the oil and butter until melted and add the Italian Flavour. Saute the spice blend until fragrant and add the fillets and water. Cover the pan and steam the fish over medium heat for 10 minutes or until the flesh is opaque. Add the cream to the pan and swirl the pan to coat the fish and blend the sauce. Serve the fish in it’s sauce with rice and steamed vegetables.
Microformatting by hRecipe.
Wow! What a simple, flavorful and fast recipe for dinner. I felt like quite the chef while making it and my kids are wolfing it down. I didn’t have any cream so I just used milk but it was still yummy.
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