Recipe by s'kat
At the fishmarket I discovered that it was a bad day for catfish, but a good day for basa. These light white fish were perfect for a spicy saute!
Top Review by Marla Swoffer
Delicious! I didn't have many of the exact ingredients so here were my substitutions: dried basil for purple basil, dried lemon grass for thai seasoning, chinese hot mustard and horseradish for horseradish mustard, lemon juice concentrate and lime juice for fresh lemon juice, canola oil for fire oil, and no green onions. It turned out wonderfully though I'd probably use less soy sauce next time because it bordered on being too salty. Thanks so much for posting this (the only basa recipe on zaar!).
- 3 cloves garlic, minced
- 2 teaspoons freshly chopped purple basil
- 1⁄2 teaspoon Thai seasoning
- 1⁄4 teaspoon cayenne
- 1 tablespoon black sesame seeds or 1 tablespoon sesame seeds
- 1 teaspoon horseradish mustard
- 2 tablespoons chili-garlic sauce
- 1⁄2 freshly squeezed lemon
- 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 white sesame seeds or 2 teaspoons black sesame seeds
Directions See How It's Made
- Mix together all ingredients except for fillets and fire and sesame oils.
- Place fillets in shallow container, and pour mixture on top.
- Flip fillets, and make sure they are coated thoroughly.
- Pour a good splash of wine (or beer) on top of fillets.
- Cover, and set aside (in refrigerator) for 30 minutes.
- Prepare medium sized pan on stove top.
- Add fire oil and sesame (or peanut) oil, until quite hot.
- Remove fillets from refrigerator and place in pan, pouring the marinade on top.
- Sear for two minutes per side over medium-high heat.
- Cover, and turn heat to medium low.
- Continue to cook for 7 minutes longer, until fish begins to flake.
- Serve with soba noodles, stir fried vegetables, and wilted spinach.
- Sprinkle additional sesame seeds on fish just before serving.