Spiced Ocean of the Sunrise Basa Fillets

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!

• Ready In: 25 mins
• Serves: 2

Ingredients

• 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

1. Mix together all ingredients except for fillets and fire and sesame oils.
2. Place fillets in shallow container, and pour mixture on top.
3. Flip fillets, and make sure they are coated thoroughly.
4. Pour a good splash of wine (or beer) on top of fillets.
5. Cover, and set aside (in refrigerator) for 30 minutes.
6. Prepare medium sized pan on stove top.
7. Add fire oil and sesame (or peanut) oil, until quite hot.
8. Remove fillets from refrigerator and place in pan, pouring the marinade on top.
9. Sear for two minutes per side over medium-high heat.
10. Cover, and turn heat to medium low.
11. Continue to cook for 7 minutes longer, until fish begins to flake.
12. Serve with soba noodles, stir fried vegetables, and wilted spinach.
13. Sprinkle additional sesame seeds on fish just before serving.