Simple Guide to Grilled Basa Fish
Written by Andrew White on July 7th, 2008Basa 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 typically grilled much like we grill salmon. I usually give it a brush with some butter. You can use garlic butter if you want to. Spice up the basa fish with some white pepper or other spices as well to give it extra taste. You can add lemon and lime at the end to give it some extra flavor.
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.
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