Fillet Recipes =)

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Basa Fish Fillet Recipes

Posted by i KiLl y0u On Thursday, October 15, 2009 0 comments

Here are a couple of my favorite baked basa fish recipes. In case you are wondering, basa is a fresh water fish in the same family as the catfish.

Recipe 1:

Feeds: 2-3 people.

Difficulty: Easy.

Preparation Time: 10 minutes

Ingredients:

2 tablespoons of cornmeal
2 tablespoons of Parmesan cheese
1 tablespoon of flour
1 kilo (2 pounds) of basa fish fillets
2 tablespoons of lemon pepper (or some other herbs/spices you enjoy)
2 tablespoons of fresh, chopped, parsley
1/2 cup of roasted almonds (you can use other nuts, such as pine nuts, if you don’t like almonds)
Lemon juice

Method:

Mix the almonds, cornmeal, Parmesan cheese, chopped parsley, flour and lemon pepper in a bowl.
Dip the basa fillets in the bowl and coat them throughly with the mixture.
Sprinkle some lemon juice over the fish fillets
Place on a baking sheet and bake the fish at 400F (200 degrees C) for 15-20 minutes.

Serving Tip: Garnish with parsley and serve with some tartar sauce

Recipe 2:

Feeds: 1-2 people.

Difficulty: Easy-Moderate.

Preparation Time: 20-25 minutes

Ingredients:

Lemon juice (squeeze two or three lemons)
Salt
Pepper
3 crushed garlic cloves
Olive Oil
Flour
Bread Crumbs
2 beaten eggs
0.5kg (1 pound) of basa fish fillet

Method

Preheat oven to 450F (230 degrees C)
Mix the lemon juice, salt, pepper, garlic and olive oil into a bowl
Marinate the fish in the bowl for 10-15 minutes to soak up all the flavor
In the meantime, grab three bowls and put bread crumbs in one, the eggs in another and flour in the last one
Put the fish in the bowl of flour, then the eggs and then the bread crumbs. This covers the fish with a nice coat of batter (very tasty!)
Put the fish on a baking sheet and bake for approximately 20 minutes (still at 450F)

Serving Tip: Same as above! A few slices of lemon can also add a nice touch (and you can sprinkle a bit more lemon juice on the fish!)

Slightly Related Post:

How to Poach an Egg: It’s easier than you think!

Question about Basa Fish

Posted by i KiLl y0u On Sunday, October 11, 2009 1 comments

What is basa fish

Basa fish is a member of the catfish family, farm-raised in fresh water.
http://www.collectedauthors.com/food-and-drink/recipes... See entire page »

Living Life Abundantly » Blog Archive » Grilled Basa Fish - How t...?
If you're new here, you may want to subscribe to my RSS feed . Thanks for visiting! by Andrew White Basa fish is part of the larger catfish family. The body of a basa fish is stout and heavy. The rounded head is broader than it is long, the...
http://marenda.biz/2008/05/24/grilled-basa-fish-how-to... See entire page »
Is basa fish safe to eat?
If you bought it fresh, it may not have been farmed in Asia. If you're planning to buy it again, ask the market where it is farmed. Since you haven't gotten sick, chances are high that it was fine
http://answers.yahoo.com/question/index?qid=2008112112... See entire page »

Are BASA fish scaled?
Basa Fish, more commonly called Iridescent Sharks, are considered scaleless fish, but that really means they just have small, closely placed scales. Contact me if you have any questions. Soop Nazi
http://au.answers.yahoo.com/question/index?qid=20071115...
Do Basa fish fillets have another name and where does this fish c...?
Basa is a type of catfish. Other names include Basa Fish, Bocourti, Bocourti Catfish, Bocourti Fish, Sutchi Catfish, and Pangasius. The scientific name for Basa is Pangasius bocourti. A close relative, Pangasius hypophthalmus, or Tra, is...
http://www.kitchensavvy.com/journal/fish_and_seafood/
What kind of fish is basa.
what makes a parachute descend slower . What is the whether in holland. What is the tully-fisher relation. What kind of salads are there what is the vp6 decoder what is the yuppie flu . What is xif launcher what kinds of defect found . What...
http://iibestamericandvd.com/599.html
How to Grill Basa Fish
Basa is a farm-raised fresh water fish. Basa fish is part of the catfish family. One of the benefits of basa fish it the lack of smell. Unlike other fishes you will not get that fishy smell after preparing basa fish. An even better benefit ...
http://www.articleabed.com/food-and-beverage/recipes/ho...
How would you cook Basa Fish?
I would grill it much like salmon. I grill mine by brushing it with butter, then sprinkling a light mix of onion powder, white pepper and a tad of garlic. Then top the fish with a slice of lemon and a slice of lime. Roll it up in foil and g...
http://answers.yahoo.com/question/index?qid=20060703125...
Does anyone love eating the fish called Basa?
I soak all my fish dishes with milk to instill freshness and then I broil it and add a dash of Old Bay and a few sprigs of mint and lemon butter
http://answers.yahoo.com/question/index?qid=20080308021..

Gourmet Inspired Cooking Tips and Clam Spaghetti Recipe

Posted by i KiLl y0u On 0 comments

Introducing Gourmet Inspired

The professionals all agree, when it comes to gourmet restaurant quality meals, you have to get your ingredients right. This means, the freshest herbs, picked from your backyard, the best cuts of meat and of course, organic in-season produce from your local farmers' market.

Garden? Farmers' Market? HELLOOO???

I'm sorry, but the professional chefs may have the time to trawl through the markets and drop by the wharf to pick up the fresh catch of the day. But for the rest of us, "fresh" means the mad dash to the supermarket aisles in a suit straight after work, desperately trying to scrounge together the ingredients for tonight's meal - if you manage to remember exactly when you bought that last carton of eggs. Organic means picking up the saran wrapped package with the green seal instead of none. Not to mention with today's economy, exquisite cuts of meat may not be particularly wallet friendly.

But does that mean we can't enjoy our favourite seafood pasta and tartine tarts at home?

Gourmet Inspired is a new way of looking at home cooking. We all know about home style roasts, spaghetti bolognaise and stir fry out of a packet. This collection of recipes has been developed to be simple and budget friendly, "inspired" by the tastes of your restaurant favourites, perfect for the amateur chefs in all of us.

Leave the professional tips and tricks to the professionals, but let the professionals inspire the rest of us.

Recipe for delicious Clam Spaghetti - Spaghetti Al Vongole

Gourmet Inspired Tip: The clams in the original dish tasted amazing and fresh, but the perfectly cooked pasta stirred through what was a very simple sauce with the strong flavour of clams was what won me over.

The tin clams obviously don't compare to the taste of fresh clams but they do manage to give the pasta that delicious clam flavour. To give the dish some substance and a "seafood feel", basa fillets are cheap but they taste like nothing. A little bit of paprika married with the basa fish texture helps flush out the essence of the dish. Top with a couple of prawns if you feel like splurging. :)

Ingredients

- 250grams spaghetti
- 1/2 brown onion, finely sliced
- 1/2 red capsicum, finely sliced
- 1 basa fillets, cut into chunks
- 2 tbs paprika
- 1 tin baby clams
- Parsley to taste, finely chopped
- 3 tbs olive oil
- 1/2 cup white wine (cheap chardonnay works fine)
- 2 cloves garlic, finely chopped
- 5 cooked peeled Tiger prawns (optional)

Method

- Follow instructions to cook pasta. Try and get it as "al dente" as possible, do not overcook.
- Add the paprika and basa chunks into a small baggie and shake to lightly dust fish with paprika
- In a non stick pan, lightly fry the pieces of fish until they are slightly charred on the outside and almost cooked through. Remove from heat.
- In a sauce pan over medium heat, add the olive oil garlic and fry until garlic brown on the edges. Add onions and capsicum, cook until onions become translucent. Add baby clams and white wine. Turn down heat, cover and let simmer for 5-10 minutes. Use the clam tin to add water if the liquid level gets low.
- Add cooked pasta and parsley and stir through, cooking it for another 1-2 minutes to ensure eveness of temperature. Remove from heat. Add the cooked basa chunks and tiger prawns if desired, cover and let sit for 1-2 minutes before serving.

HINT: Oil and salt in the water before it boils will help keep your pasta from sticking.

For great cooking tips from a leading Australia recipe blog check out Gourmet Inspired for handy cooking tips and recipe ideas.

Article Source: http://EzineArticles.com/?expert=Paige_Green

Recipes: Quick and easy healthy dishes

Posted by i KiLl y0u On Saturday, October 10, 2009 0 comments

Most of us are busy from the moment we get out of bed in the morning until the moment our head hits the pillow at night. These recipes are "no fuss", "no muss" dishes that please the palate as well as the waistline. High in fibre and vitamin C, get ready for the compliments when you set these two dishes on the table. And lets face it, you really can't get much healthier than fish and brown rice.

BROWN RICE AND VEGETABLE PILAF

*2 Tbsp olive oil(30 ml)
*1/2 medium onion, finely chopped
*1 small celery rib, finely chopped
*1 garlic clove, finely chopped
*1 cup long grain brown rice(250 ml)
*1/2 tsp dried thyme(1 ml)
*1 1/2 cups chicken or vegetable stock(375 ml)
*1/2 cup frozen peas(125 ml)
*pinch each salt and black pepper

Heat the oil in a pot set over medium heat. Add the onion, celery, carrot and garlic and cook 2-3 minutes.

Stir in the rice and thyme and cook 1-2 minutes more.

Pour in the stock, increase the heat to high and bring to a boil. When it is boiling, cover the rice, turn the heat to its lowest setting and cook for 40 minutes or until the rice is tender.

Stir in the peas, salt and pepper. Let the peas heat through completely, and then serve.

Serves 4.

"FOUR INGREDIENT" BASA FILLETS WITH ORANGES

*1 - 1 1/2 lb Basa Fillets(.4 - .6 kg)
*4 - 5 navel oranges
*water
*pinch each salt and black pepper

Using a knife, remove the rind from the oranges. Next, cut each orange widthwise into 4 slices of equal thickness(about 1/2 inch thick).

Place the oranges in a single layer to cover the bottom of a large pot. Add water to the pot until just covering the orange slices. Bring the water to a boil.

Once the water is boiling, place the fully defrosted basa fillets on top of the orange slices. Cover pot and cook on medium heat for approximately 12 minutes.

Check for doneness at the thickest portion on the fillets. Serve with brown rice and vegatable pilaf. Serves 4.

The basa fillets in this recipe seem to almost melt in your mouth. The flavours of this dish go together beautifully with the brown rice pilaf. Enjoy!

Learn more about this author, Karen Chamchuk.

What is basa fish???

Posted by i KiLl y0u On Friday, October 9, 2009 0 comments

Basa Bocourti

Woolworth - Basa

basa fish fillet

Basa Hypopthalmus

The basa fish, Pangasius bocourti, is a type of catfish in the family Pangasiidae. Basa are native to the Mekong River Delta in Vietnam and Chao Phraya basin in Thailand.^[1] These fish are important food fish with an international market. They are often labeled in the North America as basa fish orbocourti.^[2]In the UK, the species is known mainly as Vietnamese river cobbler^[3], with basa also being used on occasion. In Europe, these fish are commonly marketed as pangassius or panga.^[4] Other related shark catfish may occasionally be falsely labeled as basa fish, these fish includePangasius hypophthalmus (iridescent shark) and Pangasius pangasius (yellowtail catfish).

Body

The body of a basa fish is stout and heavy. The rounded head is broader than it is long, the blunt snout having a white band on its muzzle.

Food and Spawning

Basa fish feed on plants. These fish spawn at the onset of the rainy season

"Catfish War" in the U.S.

In 2002, the United States accused Vietnam of dumping catfish, namely Pangasius bocourti and Pangasius hypophthalmus, on the American market, charging the Vietnamese importers who are subsidized by Vietnam's government of unfair competition.^[5]^[6] With pressures from the U.S. catfish industry, the United States Congress passed a law in 2003 preventing the imported fish from being labelled as catfish, as well as imposing additional tariffs on the imported fish.^[7] Under the U.S. Food and Drug Administration ruling, only species from the familyIctaluridae can be sold as true catfish.^[8] As a result, the Vietnamese exporters of this fish now label their products sold in the U.S. as basa fish or bocourti.^[9]^[10]

At the height of the "catfish war," U.S. catfish farmers and others were describing the imported catfish as an inferior product. However, researchers at the Mississippi State University show that in their experiment, imported basa were preferred in a taste test 3-to-1

Mascot

P. bocourti, known in Thai as pla mong, is the mascot of Nakhon Phanom Games, a regional multi-sport event in central Thailand in October 2006

Basa in the UK

Basa has become fairly common in the UK under the name Vietnamese river cobbler, mainly being sold through the large supermarkets in both fresh and frozen forms. It is marketed as a cheaper alternative to traditionally popular white fish, such as cod or haddock. Young's Bluecrest use it in some of their frozen fish products, choosing to use the name basa instead ofcobbler.

It has also been suggested by UK Trading Standards officers that cobbler is being fraudulently sold as cod by some fish and chip retailers in order to capitalise on the large difference in the wholesale price between the two, with cobbler being less than half the price of cod. This practice was highlighted by the successful prosecution of one retailer in July 2009

References

^ ^a ^b "Pangasius bocourti". FishBase. Ed. Ranier Froese and Daniel Pauly. Mar 2007 version. N.p.: FishBase, 2007.
^ "List of Fish Species which are, or may be, Aquacultured". Canadian Food Inspection Agency. 2008-06-09. Retrieved 2009-01-31.
^ "Labelling (Amendment) (England) Regulations 2006 Fish Labelling (Amendment) (England) Regulations 2006". COT. 2007-05-26. Retrieved 2009-07-22.
^ "Vietnam catfish farmers angered by French reports". Monsters and Critics. 2008-05-19. Retrieved 2009-01-31.
^ "Delta Farmers Want Copyright on Catfish". New York Times. 2002-01-16. Retrieved 2009-01-31.
^ "Food Fight: U.S. accuses Vietnam of dumping catfish on the American market". San Francisco Chronicle. 2003-02-08. Retrieved 2009-01-31.
^ "Catfish by Any Other Name". Time. 2002-02-25. Retrieved 2009-01-31.
^ "Basa/Swai". SeaFood Business magazine. Retrieved 2009-01-31.
^ "Buyer's Guide: Basa Catfish". SeaFood Business magazine. 2001-11. Retrieved 2007-03-31.
^ "A Catfish by Any Other Name". New York Times. 2008-10-09. Retrieved 2009-01-31.
^ "Vietnam has tastier fish than US: studies". Independent Online. 2005-07-19. Retrieved 2009-01-31.
^ Mascot page (in Thai), Nakhon Phanom Games official website, 6 December 2006
^ "Fish and chip shops accused of selling Vietnamese cobbler as cod". Times Online. 2009-07-13. Retrieved 2009-07-22.

External links

Wikispecies has information related to: Pangasius bocourti

This catfish-related article is a stub. You can help Wikipedia by expanding it.

Recipe 1:

Feeds: 2-3 people.

Difficulty: Easy.

Preparation Time: 10 minutes

Ingredients:

2 tablespoons of cornmeal
2 tablespoons of Parmesan cheese
1 tablespoon of flour
1 kilo (2 pounds) of basa fish fillets
2 tablespoons of lemon pepper (or some other herbs/spices you enjoy)
2 tablespoons of fresh, chopped, parsley
1/2 cup of roasted almonds (you can use other nuts, such as pine nuts, if you don’t like almonds)
Lemon juice

Method:

Mix the almonds, cornmeal, Parmesan cheese, chopped parsley, flour and lemon pepper in a bowl.
Dip the basa fillets in the bowl and coat them throughly with the mixture.
Sprinkle some lemon juice over the fish fillets
Place on a baking sheet and bake the fish at 400F (200 degrees C) for 15-20 minutes.

Serving Tip: Garnish with parsley and serve with some tartar sauce

Recipe 2:

Feeds: 1-2 people.

Difficulty: Easy-Moderate.

Preparation Time: 20-25 minutes

Ingredients:

Lemon juice (squeeze two or three lemons)
Salt
Pepper
3 crushed garlic cloves
Olive Oil
Flour
Bread Crumbs
2 beaten eggs
0.5kg (1 pound) of basa fish fillet

Method

Preheat oven to 450F (230 degrees C)
Mix the lemon juice, salt, pepper, garlic and olive oil into a bowl
Marinate the fish in the bowl for 10-15 minutes to soak up all the flavor
In the meantime, grab three bowls and put bread crumbs in one, the eggs in another and flour in the last one
Put the fish in the bowl of flour, then the eggs and then the bread crumbs. This covers the fish with a nice coat of batter (very tasty!)
Put the fish on a baking sheet and bake for approximately 20 minutes (still at 450F)

Serving Tip: Same as above! A few slices of lemon can also add a nice touch (and you can sprinkle a bit more lemon juice on the fish!)

Slightly Related Post:

How to Poach an Egg: It’s easier than you think!

Fillet Recipes =)

Basa Fish Fillet Recipes

Question about Basa Fish

Gourmet Inspired Cooking Tips and Clam Spaghetti Recipe

Recipes: Quick and easy healthy dishes

What is basa fish???

Body

Food and Spawning

"Catfish War" in the U.S.

Mascot

Basa in the UK

References

External links

Find Basa Fish Recipes

Recipes for Baked Basa

Basa Fish Filet Recipes

Basa Fish on the Grill

Basa Fish Fillet Recipes

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