Simple Guide to Grilled Basa Fish
Posted on Tuesday, May 20, 2008 at 10:32 amBasa fish is part of the larger catfish family. The body of a basa fish is stout and heavy. The rounded head is broader than it is long, the blunt snout having a white band on its muzzle. Basa fish has a milder and more delicate taste than other catfish. The basa fish also give less fishy smell than other fish does.
Basa fish is originally from the Mekong River Delta in Vietnam and Chao Phraya basin. The basa fish is an important food resource in its origin area, but has the later years gotten a lot of interest from the American and European market as well.
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.
After you have spiced up the basa filets and added some butter it is necessary to pack aluminum foil around them. There are several reasons for this. The process is simple. Make one sheet of aluminum foil for each filet and wrap the foil around it.
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.
