Prep 15 mins
Cook 10 mins
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!
- 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
- 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.
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!).
I so much wanted to like this recipe BUT it was not good. Even with 50% soy sauce and less tham what the recipe called for it was salty. I made no substitutions to your recipe. I don't think we will have this again.
This sounds wonderful. Have not made it yet, but will tonight. As for substitutions, I don't have Thai seasoning, but I suspect that it is the Thai seasoning that might make it too hot. I will, instead substitute Emeril's seasoning blend (can't think of it off the top of my head) with a bit more cayenne pepper. I'll let you know what comes of it all. 10/07... alright... I've made this twice already, and I am here to tell you that THIS is an incredible recipe! My children LOVED it! As I have not yet found Thai seasoning, I substitute Essence of Emeril, lemon pepper, and cayenne pepper... since I double the recipe, that works out to about 1/3 tsp of each. Thanks, s'kat, for such a great recipe!