Basa is a farm-raised fresh water fish. Basa fish is part of the catfish family. One of the benefits of basa fish it the lack of smell. Unlike other fishes you will not get that fishy smell after preparing basa fish. An even better benefit though is the delicate and mild taste.
Mekong River Delta in Vietnam and Chao Phraya basin are the native areas of the basa fish. Basa fish are known to be from large rivers, in rapids and in deep, slower reaches. The American and European food market has the latest years taken an interest in the basa fish.
Basa fish is grilled much like salmon. You can brush it with butter and add some spices to increase the taste experience. White pepper and garlic is good. Lemon is also a tasty ingredient to add to the basa fish. You can also use lime.
When you feel that you have spiced up the basa fish the way you want you need to pack the fish in aluminum foil. This is a very simple process. Take a sheet of aluminum foil for each slice of basa fish. Then simply wrap the foil to cover the basa fish completely.
People usually have different opinions about how long basa fish is supposed to be on the grill. The basic is you want them to be cooked, but not over-cooked. I use to put them on one side for 10 minutes, turn them around and leave them there for 10 additional minutes. The general rule is between 10 and 15 minutes, but they can easily be over-cooked.
You now know how to grill basa fish. All you need to do now is to locate a supermarket who sells them and get started on your own.
About the Author:
I have developed a dedicated website of basa fish recipes. If you want recipes on grilled basa fish you can get those here.
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