All About That Basa

Recipe

BY JACOB OGLES SRQ DAILY FRIDAY WEEKEND EDITION FRIDAY NOV 28, 2014

While Eastern cuisine may intimidate the timid home cook, Chef Lam Lum from Taste Asia offers these simply instructions for bringing some sweet soy flare to your next seafood endeavor in your own kitchen.

Steamed Basa Fillet for Two

Ingredients: 2 pcs. basa fillet (8 oz. each)

Ingredients (for rub): 1 stock Dill; 1 stock Cilantro; 1 clove fresh garlic; 1 pc. red shallot; 1/8 red bell pepper; 1 pinch of salt

Puree all ingredients until it becomes a paste.  Rub over fillets on both sides and wrap with alluminum.  Wrap fish individually for better cooking.  Steam for 20 minutes.

Ingredients (for Ginger Sauce): 2 tsp. vegetable oil; 1/2 cup ginger julienne sliced

1/8 coarsely chopped Spanish onions; 1 clove finely chopped fresh garlic; 3 1/2 oz. oyster sauce; 3 1/2 oz. sweet soy sauce; 3 1/2 distilled white vinegar; 2 cup water; 3 1/2 tbsp. corn starch (for best result, stir into water before using)

Heat up the pan on medium temperature. Add vegetable oil, garlic, onion, ginger. Stir until ingredients in pan turn golden brown. Add water, oyster sauce, sweet soy sauce and vinegar. Turn heat to high temperature till ingredients boil. (Adding fresh vegetables of your choice and stirring with ingredients is optional.) Last add cornstarch mixture and stir until it thickens and remove from heat.

When basa is done cooking, remove from foil and place on serving plates  Sauce may be poured over fillets or used as dipping. May be served with jasmine rice and/or desired steamed vegetables.


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