Basa fish (scientific name Pangasius Bocourti) is a native catfish that lives along the Mekong River Delta in Vietnam, and along the Chao Phraya basin in Thailand. This fish is an important food in both local and international markets. In the USA, they are commonly known as bocourti, while in the UK they are known as river cobbler.We all know that fish can provide a nutritious meal. Fish carries a variety of protein, is low in calories and is one an ideal food to eat when you want to lose weight. Many dietitians and nutritionists suggest eating two portions of fish per week for a healthy diet.
There are also some fishes that contain high levels of Omega-3, which is recommended by health experts to reduce the risk of heart disease and lower high cholesterol. Fish, per se, is a great source of protein.Many fishing companies have broadened their scope – catching and cooking fishes that contain Omega-3 oils and other nutritious elements. Advanced catching methods for fishes do help sustain nutrition sources.
Fish can be cooked in a variety of different ways. You can bake them, poach them, steam them, grill them or pan-fry them without removing essential elements like Omega-3. There are other fish that are ideal for cooking in a microwave. Some fish, like sardines, sea bass, red mullet or trout, can be grilled – a healthier option than barbequeing burgers over the summer.
Basa fish can be found in Asia because it is a white, very delicious Vietnamese catfish. Since it is quite a good fish, it does not stink when it is raw. Check the basa fish for freshness by simply checking for a firm texture, moist appearance, and mild odor. You can store the basa fish for up to two days by wrapping it tightly and keeping it refrigerated.
To prepare pan-fried basa fish with arugula-orange salad, all you need is these fine ingredients:
8 cups arugula
2 large seedless oranges, peeled, thinly sliced
2/3 cup halved thinly sliced red onion
1/2 cup orange juice
2 tablespoons olive oil
2 pinches of cayenne pepper, divided
1/2 cup yellow cornmeal
1 teaspoon salt
1/2 teaspoon ground black pepper
1 1/4 pounds basa fish fillets
1/3 cup vegetable oil
Combine the arugula, oranges, and red onion in a large bowl. Whisk a pinch of cayenne together with olive oil and orange juice in another bowl. Add salt and pepper for seasoning. Combine cornmeal, 1 teaspoon of salt, ½ teaspoon of pepper, and the other pinch of cayenne in a small, shallow dish. Rinse the basa fish and shake off excess water. Dip the basa fish in the cornmeal mixture to coat.
Heat vegetable oil over medium-high heat in a large skillet. Add the basa fish and cook until the cornmeal mixture coating is golden brown and crispy – about 2 ½ minutes of cooking per side.
Sprinkle the salad with the golden dressing you made. Serve over rice pilaf tossed with toasted pecans and broccoli florets sautéed with sliced garlic.You can also check Swai Fish recipes.