Chilli Basa Fish

It’s time to try chilli basa fish, a dish that embodies South East Asia. Basa is a type of catfish that is native to the Mekong and Chao Phraya river basins. These fish are eaten all over Indo-China and even enjoyed in North America. Catfish are delicious and can be enjoyed a variety of ways. This recipe calls for frying the fish in chillies to create a fun spicy meal that is easy and relatively simple to prepare

Chilli Basa Fish recipe tastes best when it is hot. Store it in a insulated lunchbox to keep it warm for hours together.

Health Benefits

Basa fish is a species of catfish native to South East Asia. Catfish has a mistaken reputation as being an unhealthy fish due to its nature as a river bottom scavenger. But catfish actually has a lot of health benefits that completely overwhelm its nature as a scavenger. They are a great source of phosphor a compound responsible for calcium absorption. Phosphor helps strengthen bones and teeth, and is an important factor in pregnancies. Babies need phosphor to begin bone development; if there isn’t enough phosphor in their diet they will extract it from the mother which can lead to osteoporosis.

Ingredients

basa fish fillets: 4

dried red chillies soaked: 8-10

salt to taste

White pepper powder to taste

tsp paprika powder: 2

tbsp lemon juice: 2

cup refined flour: 1/2

cup corn flour: 1/4

pinch baking soda: 1

tsp oil: 1/2

tbsp garlic: 1

tbsp ginger: 1

tbsp soy sauce: 1

stalks spring onion greens: 4-5

Sesame seeds for garnish

How To Make Chilli Basa Fish

1. Cut fish fillets into medium cubes and put into a bowl.
   1. Add salt, pepper powder, paprika powder and one tablespoon lemon juice.
   2. Set aside to marinate for ten to fifteen minutes.
2. Mix refined flour, cornflour, salt, pepper powder, and baking soda in another bowl.
   1. Add sufficient water gradually.
   2. Mix well to make a thick and smooth batter.
3. Heat oil in a kadai.
   1. Dip marinated fish cubes in the batter.
   2. Slide the cubes into the hot oil and deep-fry till golden.
   3. Drain on absorbent paper.
4. Grind red chillies with to a smooth paste with a little water.
5. Heat ½ tbsp oil in a non-stick wok.
   1. Add garlic and ginger.
   2. Sauté till fragrant.
   3. Add soy sauce and red chilli paste and mix well.
   4. Add little water and mix well.
   5. Add salt and pepper powder and mix well.
   6. Add fried fish and toss to mix.
   7. Add remaining lemon juice and stir lightly.
6. Add half the spring onion greens and toss well.
7. Serve hot garnished with sesame seeds and remaining spring onion greens. 

Trivia

Basa fish is not labelled as catfish in the United States.