You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
ISO: ISO recipes for basa. Anyone familiar with this fish?
- Thread starter pat-nocal
- Start date
In Search Of:
steve2-in-la
Well-known member
Found this on wikipedia. . . for what it's worth.
The Basa fish is the common name for members of the species Pangasius bocourti, a type of catfish in the family Pangasiidae. Basa are native to the Mekong River Delta in Vietnam, and are sometimes marketed as white ruffy, bocourti or China sole. In Australia it is sometimes sold (wrongly) as Pacific Dory.
To protect American consumers from confusing marketing ploys by Vietnamese seafood companies, Congress limited the usage of the name "catfish" in the U.S. to fish that are part of the Family Ictaluridae. These fish have the customary "whiskers" that American catfish is known for. To give an example of how closely American catfish and Vietnemese catfish are related, they are part of the same Order. Man belongs to the Order primates. The linked article is a good example of the confusion that comes out of Vietnam where they claim that it is the same fish in one paragraph and then claim it is a supperior fish in the next. Clearly they are trying to confuse the consumer and cash in on the name "catfish" which is the fifth most popular fish in the U.S. according to the National Fisheries Institute.
Basa most recently has been marketed heavy throughout the U.S. most specifically the Southeast as Grouper. Some sources believe that "Basa" is actually sold more as grouper than it is as catfish. Another latin name for Basa is Pangasius Hypothalmus. Another form of Basa is Pangasuius Pangasius and is largely sold as grouper. A common name for this fish is Yellowtail Catfish. Some other common names for this whole bastardized term Basa are, Swai and Tra. The product also comes into the US from other countries such as China and Thailand and Taiwan, but Vietnam remains the most notorius due the congressional duties that came down on importers for the original marketing of Basa as Catfish in the US.
The Basa fish is the common name for members of the species Pangasius bocourti, a type of catfish in the family Pangasiidae. Basa are native to the Mekong River Delta in Vietnam, and are sometimes marketed as white ruffy, bocourti or China sole. In Australia it is sometimes sold (wrongly) as Pacific Dory.
To protect American consumers from confusing marketing ploys by Vietnamese seafood companies, Congress limited the usage of the name "catfish" in the U.S. to fish that are part of the Family Ictaluridae. These fish have the customary "whiskers" that American catfish is known for. To give an example of how closely American catfish and Vietnemese catfish are related, they are part of the same Order. Man belongs to the Order primates. The linked article is a good example of the confusion that comes out of Vietnam where they claim that it is the same fish in one paragraph and then claim it is a supperior fish in the next. Clearly they are trying to confuse the consumer and cash in on the name "catfish" which is the fifth most popular fish in the U.S. according to the National Fisheries Institute.
Basa most recently has been marketed heavy throughout the U.S. most specifically the Southeast as Grouper. Some sources believe that "Basa" is actually sold more as grouper than it is as catfish. Another latin name for Basa is Pangasius Hypothalmus. Another form of Basa is Pangasuius Pangasius and is largely sold as grouper. A common name for this fish is Yellowtail Catfish. Some other common names for this whole bastardized term Basa are, Swai and Tra. The product also comes into the US from other countries such as China and Thailand and Taiwan, but Vietnam remains the most notorius due the congressional duties that came down on importers for the original marketing of Basa as Catfish in the US.
Spicy Sauteed Fish with Olives and Cherry Tomatoes...made this last week, loved it. I used
tilapia and was very happy with the results. I floured the tilapia before frying and put the sauce under it instead of over. Served it with fresh corn on the cob, sauteed zucchini and a baby greens salad with green goddess dressing. If basa is similar to tilapia, it should work.
http://www.epicurious.com/recipes/recipe_views/views/106470
tilapia and was very happy with the results. I floured the tilapia before frying and put the sauce under it instead of over. Served it with fresh corn on the cob, sauteed zucchini and a baby greens salad with green goddess dressing. If basa is similar to tilapia, it should work.
http://www.epicurious.com/recipes/recipe_views/views/106470
Hey this is great info, thanks Rick. Will have to ask the fishmonger where this one actually
originated. I'll definitely be buying it again...it was very mild and tasty and not "fishy" at all...which is what I like. And very inexpensive ($3.99/lb.) compared to all the other fish available right now. That's what intrigued me to try it.
Thanks for turning me on to Wikipedia.
originated. I'll definitely be buying it again...it was very mild and tasty and not "fishy" at all...which is what I like. And very inexpensive ($3.99/lb.) compared to all the other fish available right now. That's what intrigued me to try it.
Thanks for turning me on to Wikipedia.
Thanks, C, will try this one next time. Made Deb's Rec: Red Snapper w/ Fresh Tomatoes & Black Olives
which is quite similar and it was soooo good (thanks Deb). The basa was great...very mild, which is what I like. I'll definitely be seeking it out again.
Red Snapper with Fresh Tomatoes and Black Olives
3/4 cup finely chopped yellow onion
3 tbsp extra virgin olive oil
1 lb. fresh, ripe tomatoes
2 tsp thinly sliced garlic
12 Kalamata olives
1-1/2 tbsp capers
2 lb. red snapper, grouper, or striped bass fillets
salt and freshly ground black pepper
Put the onion and olive oil in a skillet large enough to accommodate the fish fillets in a single layer and place it over medium heat. Saute the onion until it turns a rich golden color.
While the onion is sauteing, peel the tomatoes and, unless they are very ripe and favourful, remove the seeds. Cut them into 1/2 inch dice (I used Roma’s).
When the onion is colored, add the garlic and cook until the water the tomatoes release evaporates by about half, about 10 minutes. Pat’s note: I didn’t cook quite this long, wanted a less-cooked sauce this time.
While the tomatoes cook, slice the olives by cutting the flesh away from the pits. When the tomatoes are done, stir in the olives and capers. Put in the fish fillets and season with salt and pepper. (At this point, I added 2 T. of water). Cover the pan and simmer over medium-low heat. The fish will take about 10 minutes per inch of thickness to cook. When it is about halfway done, turn the fillets over (I didn't do this) and check to se that there is still liquid in the pan (there was). If all the liquid evaporates before the fish is done, add 2 T. of water. The fish is cooked when it flakes easily when prodded with fork. Remove it from the pan with a slotted spatula. If the sauce is too watery, raise the heat to reduce the sauce. Pour the sauce over the fish. Serve it at once. (We spritzed some lemon over each serving at this point - PERFECT!)
Pat’s note: Delicious and very easy. (The notes in parentheses are Deb’s.)
Source: Deb in MI from Every Night Italian by Giuliano Hazan
Deb’s notes: My parents just gave me the cookbook "Every Night Italian" by Guiliano Hazan, Marcella's son. All recipes can be made in 45 minutes or less. We tried this recipe a few days ago and were absolutely thrilled with it. We had to substitute tilapia for the snapper, however, because we couldn't obtain snapper around here. The recipe is extremely easy, yet results in a scrumptious and beautiful entree.
which is quite similar and it was soooo good (thanks Deb). The basa was great...very mild, which is what I like. I'll definitely be seeking it out again.
Red Snapper with Fresh Tomatoes and Black Olives
3/4 cup finely chopped yellow onion
3 tbsp extra virgin olive oil
1 lb. fresh, ripe tomatoes
2 tsp thinly sliced garlic
12 Kalamata olives
1-1/2 tbsp capers
2 lb. red snapper, grouper, or striped bass fillets
salt and freshly ground black pepper
Put the onion and olive oil in a skillet large enough to accommodate the fish fillets in a single layer and place it over medium heat. Saute the onion until it turns a rich golden color.
While the onion is sauteing, peel the tomatoes and, unless they are very ripe and favourful, remove the seeds. Cut them into 1/2 inch dice (I used Roma’s).
When the onion is colored, add the garlic and cook until the water the tomatoes release evaporates by about half, about 10 minutes. Pat’s note: I didn’t cook quite this long, wanted a less-cooked sauce this time.
While the tomatoes cook, slice the olives by cutting the flesh away from the pits. When the tomatoes are done, stir in the olives and capers. Put in the fish fillets and season with salt and pepper. (At this point, I added 2 T. of water). Cover the pan and simmer over medium-low heat. The fish will take about 10 minutes per inch of thickness to cook. When it is about halfway done, turn the fillets over (I didn't do this) and check to se that there is still liquid in the pan (there was). If all the liquid evaporates before the fish is done, add 2 T. of water. The fish is cooked when it flakes easily when prodded with fork. Remove it from the pan with a slotted spatula. If the sauce is too watery, raise the heat to reduce the sauce. Pour the sauce over the fish. Serve it at once. (We spritzed some lemon over each serving at this point - PERFECT!)
Pat’s note: Delicious and very easy. (The notes in parentheses are Deb’s.)
Source: Deb in MI from Every Night Italian by Giuliano Hazan
Deb’s notes: My parents just gave me the cookbook "Every Night Italian" by Guiliano Hazan, Marcella's son. All recipes can be made in 45 minutes or less. We tried this recipe a few days ago and were absolutely thrilled with it. We had to substitute tilapia for the snapper, however, because we couldn't obtain snapper around here. The recipe is extremely easy, yet results in a scrumptious and beautiful entree.
I must have missed that one...that's why I like the tilapia, it was very mild and reminded me a bit
of red snapper or flounder. It was only 5 or 6 dollars a pound and I was pleased with the freshness and mildness of it. Only the second time I've fixed it, the other recipe I used for it is also on Epi and it is also delicious, I just like trying something new. Will link it below. Should also work well wtih the basa, which I've never had (well, after reading the above posts, I should say to my knowledge, I've never had it, lol).
of red snapper or flounder. It was only 5 or 6 dollars a pound and I was pleased with the freshness and mildness of it. Only the second time I've fixed it, the other recipe I used for it is also on Epi and it is also delicious, I just like trying something new. Will link it below. Should also work well wtih the basa, which I've never had (well, after reading the above posts, I should say to my knowledge, I've never had it, lol).
Rec: Pan-Seared Tilapia with Chile Lime Butter...this was posted before by someone, maybe Val?
That's where I first learned of it and it is really good, has great reviews. Should work with basa, I'd think,
PAN-SEARED TILAPIA WITH CHILE LIME BUTTER
Active time: 25 min Start to finish: 25 min
For chile lime butter
1/2 stick (1/4 cup) unsalted butter, softened
1 tablespoon finely chopped shallot
1 teaspoon finely grated fresh lime zest
2 teaspoons fresh lime juice
1 teaspoon minced fresh Thai or serrano chile (preferably red), including seeds
1/2 teaspoon salt
For fish
6 (5- to 6-oz) pieces skinless tilapia fillet or farm-raised striped bass fillets with skin
1/2 teaspoon salt
2 tablespoons vegetable oil
Make chile lime butter:
Stir together butter, shallot, zest, lime juice, chile, and salt in a bowl.
Prepare fish:
If using striped bass, score skin in 3 or 4 places with a thin sharp knife to prevent fish from curling (do not cut through flesh). Pat fish dry and sprinkle with salt. Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until just smoking, then sauté 3 pieces of fish, turning over once with a spatula, until golden and just cooked through, 4 to 5 minutes, and transfer to a plate. Sauté remaining fish in remaining tablespoon oil in same manner.
Serve each piece of fish with a dollop of chile lime butter.
Cooks' note:
• Chile lime butter can be made 1 day ahead and chilled, covered. Bring to room temperature before using.
Makes 6 servings.
Gourmet
July 2003
http://www.epicurious.com/recipes/recipe_views/views/108343
That's where I first learned of it and it is really good, has great reviews. Should work with basa, I'd think,
PAN-SEARED TILAPIA WITH CHILE LIME BUTTER
Active time: 25 min Start to finish: 25 min
For chile lime butter
1/2 stick (1/4 cup) unsalted butter, softened
1 tablespoon finely chopped shallot
1 teaspoon finely grated fresh lime zest
2 teaspoons fresh lime juice
1 teaspoon minced fresh Thai or serrano chile (preferably red), including seeds
1/2 teaspoon salt
For fish
6 (5- to 6-oz) pieces skinless tilapia fillet or farm-raised striped bass fillets with skin
1/2 teaspoon salt
2 tablespoons vegetable oil
Make chile lime butter:
Stir together butter, shallot, zest, lime juice, chile, and salt in a bowl.
Prepare fish:
If using striped bass, score skin in 3 or 4 places with a thin sharp knife to prevent fish from curling (do not cut through flesh). Pat fish dry and sprinkle with salt. Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until just smoking, then sauté 3 pieces of fish, turning over once with a spatula, until golden and just cooked through, 4 to 5 minutes, and transfer to a plate. Sauté remaining fish in remaining tablespoon oil in same manner.
Serve each piece of fish with a dollop of chile lime butter.
Cooks' note:
• Chile lime butter can be made 1 day ahead and chilled, covered. Bring to room temperature before using.
Makes 6 servings.
Gourmet
July 2003
http://www.epicurious.com/recipes/recipe_views/views/108343
steve2-in-la
Well-known member
"Rick"?