Top 10 Must-Try Dishes Made with Basa Fish

Ingredients:

• 300g Basa fish
• 2 shallots
• 3 fresh chilies
• 1 stalk of green onions
• 1 teaspoon cooking oil
• 1 tablespoon fish sauce
• Seasoning

Instructions:

• Clean the Basa fish thoroughly. To remove the fishy smell, rub salt around the fish for about 2 minutes, then rinse with clean water and let it drain. Marinate the fish with ½ teaspoon salt and ½ teaspoon MSG, and let it sit for 30 minutes for the flavors to absorb. Peel the shallots, wash them, and slice them. Remove the stems from the chilies and chop them. Wash and cut the green onions into pieces.
• Heat 1 teaspoon of oil in a pot and sauté the shallots and chilies until fragrant. Add 300ml of water, 1 tablespoon of fish sauce, 1 tablespoon of ground pepper, and 1 teaspoon of sugar. Bring it to a boil. Once boiling, add the fish, reduce the heat, cover, and simmer for about 15 minutes until the fish is cooked and the sauce thickens. Finally, adjust seasoning to taste and sprinkle chopped green onions on top for added flavor.
• The finished dish has a tantalizing aroma. The fish is tender, rich, and sweet, blending with the spicy kick from the pepper and chilies. The sauce is savory, and it pairs wonderfully with white rice.

Ingredients:

• 400g Basa fish (about 3 thick slices, 2 fingers in width)
• 500g sour bamboo shoots
• 2 tomatoes
• 30g tamarind (about 1 wedge)
• 3 cloves of garlic
• 3 shallots
• 2 stalks of cilantro
• 4 stalks of Vietnamese coriander
• 1 small chili
• 3 tablespoons fish sauce
• 1 teaspoon lime juice or vinegar
• Seasoning

Instructions:

• To remove the fishy smell and slime from the Basa fish, rub it with salt and a bit of lime juice or vinegar for about 5 minutes, then rinse it with water and drain. If the bamboo shoots are too sour, rinse them a few times and squeeze out the excess water. For less sour bamboo shoots, just squeeze them well. Clean the tomatoes and cut them into wedges. Wash and chop the cilantro and Vietnamese coriander. Peel and finely chop the garlic and shallots. Slice the chili.
• Heat 3 tablespoons of cooking oil in a pan, then fry the Basa fish until golden and firm on both sides. Remove the fish and set aside. In another pot, heat 1 tablespoon of oil, sauté the chopped shallots and garlic until fragrant, then add the tomatoes and stir-fry until soft. Add about 1.5 liters of water (3 bowls) and bring it to a boil. Dissolve the tamarind in warm water, strain out the pulp, and add the tamarind juice to the pot. Season with 3 tablespoons of fish sauce, 1 teaspoon MSG, 1 teaspoon salt, 2 tablespoons sugar, and 2 teaspoons seasoning powder, stirring well. Add the fried Basa fish back into the pot and cook until the water boils. Add the bamboo shoots and continue simmering on medium heat until the soup comes to a boil again. Finally, add the chopped cilantro and Vietnamese coriander, taste, and adjust seasoning before turning off the heat.
• The finished sour bamboo shoot soup with Basa fish has a delightful aroma. The broth is a perfect balance of tangy and sweet, with the fresh, tender Basa fish adding richness and sweetness. The bamboo shoots add a crunchy, sour contrast, making it an irresistible dish. Serve with a dipping chili sauce and enjoy with hot rice or fresh noodles for the perfect meal.

Ingredients:

• 200g Basa fish fillet
• 1 egg
• 50g all-purpose flour
• 100g breadcrumbs
• 100ml cooking oil
• A pinch of salt

Instructions:

• Rub the Basa fish fillet with a pinch of salt, rinse it clean, and pat dry with a towel. Cut the fillet into bite-sized pieces. Marinate the fish with 1 teaspoon of salt.
• Crack the egg into a bowl and whisk it well. Dip each piece of fish fillet into the flour, then the egg, and finally coat it with breadcrumbs, making sure it is evenly covered.
• Heat 100ml of cooking oil in a pan until it’s hot. Fry the fish fillets until they are golden and crispy on all sides, then remove from the pan.
• The crispy fried Basa fish is ready! The outside is crunchy, and the inside remains soft and flavorful. Serve it with chili sauce, ketchup, and mayonnaise or mix them together as a dipping sauce. It’s the perfect snack for the whole family!

Ingredients:

• 300g Basa fish (about 3 pieces)
• 3 tablespoons fish sauce
• 2 tablespoons sugar
• 20g flour
• 1 teaspoon chili sauce
• 4 cloves garlic, minced
• 2 chilies, minced

Instructions:

• First, remove the fish’s gills and rinse it with hot water. Use a knife to scrape off the scales and gut the fish. Cut the fish into bite-sized pieces, place them in a large bowl, and rub them with salt and vinegar for a few minutes to remove the slime and odor. Rinse and drain the fish, then coat it evenly with flour.
• Heat oil in a pan over medium heat. Fry the fish pieces until golden and crispy on both sides. Remove from the pan and let the excess oil drain on a plate.
• The fish sauce fried Basa fish is full of rich, savory flavor. The outside is crispy, and the inside is tender and juicy, fully infused with the sauce, and never dry. This dish goes perfectly with a bowl of hot steamed rice!

Ingredients:

• 300g Basa fish
• 40g minced garlic and shallots
• 3 stalks green onions
• 1 chili pepper
• 1 teaspoon chili sauce
• 2 tablespoons fish sauce
• 1 tablespoon caramel sauce
• Some lime juice
• Seasoning to taste

Instructions:

• Clean the fish by rubbing it with salt to remove any slime. Rinse the fish with clean water and soak it in a mixture of diluted lime juice or vinegar for 5 minutes to eliminate any fishy smell. Then, cut the fish into bite-sized pieces.
• In a large bowl, mix the fish with half of the minced garlic and shallots, 1 teaspoon sugar, 1 teaspoon seasoning powder, ½ teaspoon salt, 1 teaspoon chili sauce, 2 tablespoons fish sauce, 1 tablespoon caramel sauce, and ½ teaspoon ground pepper. Gently stir the ingredients and let it marinate for 30 minutes to absorb the flavors.
• Heat 2 tablespoons of oil in a clay pot over medium heat. Add the remaining minced garlic and shallots, and sauté until fragrant. Add the marinated fish and stir it to ensure the flavors are absorbed. Increase the heat, pour in the marinade along with 50ml of water. When the mixture starts to boil, reduce the heat to low and simmer for another 15 minutes. Once the fish turns golden and the sauce thickens, sprinkle with chopped green onions and chili peppers. Let it simmer for 3-5 more minutes to finish.
• The Braised Basa Fish in a Clay Pot is rich in flavor, aromatic, and piping hot. The fish is golden and tender, perfectly absorbing the savory sauce. The bright red from the chili and the green from the onions make this dish visually striking and mouthwatering.

Ingredients:

• 500g Basa fish, sliced into rounds
• 1 stalk of lemongrass
• 100g okra
• 3 tomatoes
• 1/4 pineapple
• 1 small tamarind ball
• Coriander, Vietnamese cilantro, and bird's eye chili
• Water spinach, squash flowers
• Fried garlic
• Seasoning to taste
• Fresh noodles

Instructions:

• Defrost the Basa fish, rinse it under water, and set aside to drain. Soak the herbs in a water-salt mixture for about 5 minutes, then rinse and drain. Remove the stamen and pistil from the squash flowers, peel the lemongrass, chop into short pieces, and wash. Cut the okra into pieces and the pineapple into triangular chunks. Peel the outer skin of the water spinach and cut into 5cm lengths.
• Prepare a small bowl of hot water, then dissolve the tamarind in it and strain out the seeds. In a large pot, add chopped tomatoes, pineapple, and tamarind water, then bring to a boil. Season the broth with seasoning powder, monosodium glutamate, sugar, salt, and fish sauce to taste. Once boiling, add the fish, reduce heat to low, and skim off any foam. Once the fish is cooked, remove it from the pot and set aside.
• Pour the broth into a hotpot pot, then garnish with Vietnamese cilantro, coriander, and sliced chili peppers. Arrange the herbs and noodles on a plate, and prepare a side dish of fish sauce with chili for dipping.

Ingredients:

• 500g Basa fish
• 1/2 pineapple
• 30g minced garlic and onion
• 20g chopped spring onions
• 10g minced chili
• 3 tablespoons sugar
• 3 tablespoons fish sauce
• 10g monosodium glutamate
• 10g ground pepper
• 2 tablespoons vegetable oil
• 1/2 cup water

Instructions:

• Start by rubbing the Basa fish with salt, then rinse it with clean water to remove any slime. After that, soak the fish in a mixture of diluted lemon juice or a little vinegar for 5 minutes to eliminate the fishy odor. Cut the fish into bite-sized pieces. Peel the pineapple, remove the eyes, and cut it into small chunks.
• Season the fish with 2 tablespoons of sugar, fish sauce, spring onions, minced garlic, chili, and monosodium glutamate. Mix well and let it marinate for about 30 minutes.
• Heat a pot or deep pan on the stove, adding 2 tablespoons of oil and 1 tablespoon of sugar. Keep the heat low until the sugar melts and turns golden brown.
• Once the caramel is ready, add the marinated fish and cook on medium heat for 2-3 minutes, then pour in 1/2 cup of water. Adjust the heat to low and gently stir to ensure the fish cooks evenly on both sides. After 15-20 minutes, when the fish has browned and the liquid has reduced, add the pineapple chunks and cook for another 5-10 minutes before turning off the heat. Garnish with chopped spring onions and ground pepper before serving.

This braised Basa fish with pineapple is a delightful dish, with the bright yellow pineapple complementing the vibrant green of the spring onions and the fish soaked in rich, savory flavors. It’s an irresistible dish that will have everyone craving for more!

Ingredients:

• 700g Basa fish
• 1 piece fresh turmeric
• 1 bulb shallot
• 2 spring onions
• 2 chili peppers
• 1/2 teaspoon turmeric powder
• Some vinegar
• 2 tablespoons vegetable oil
• 1 tablespoon fish sauce
• Seasoning to taste

Instructions:

• First, clean the fish by removing the gills and gutting it. Pour hot water over the fish and scrape off the slimy residue with a knife, then rinse it thoroughly with clean water. Cut the fish into bite-sized pieces. To remove the fishy smell, soak the fish in a mixture of salt and vinegar for 10 minutes, then rinse it again and let it drain. Peel and finely chop the shallot. Clean the chili peppers, remove the stems from one, and finely chop the other. Peel the turmeric, chop it finely, and clean the spring onions, dividing them into two parts: one for finely chopping and the other for slicing.
• Place the fish in a large bowl and season it with chopped shallots, spring onion stems, 1/2 teaspoon salt, 1 tablespoon fish sauce, 1/2 teaspoon seasoning powder, 1 tablespoon sugar, 1/2 teaspoon turmeric powder, chopped chili, and turmeric. Mix everything well and marinate the fish for 30 minutes.
• Heat a pan on medium, adding 2 tablespoons of oil. Once hot, add the remaining chopped turmeric and sauté until fragrant. Then, add the fish along with the marinade. Cover and braise on low heat for 15 minutes until the liquid has reduced. Taste and adjust the seasoning before turning off the heat.
• Serve the braised Basa fish hot, garnished with the remaining sliced spring onions and fresh chili. This turmeric-braised fish is fragrant and mildly spicy, perfect for pairing with a bowl of steaming white rice. It’s a perfect choice for a family dinner!

Nguyên liệu:

• 1 con cá basa (khoảng 2 kg)
• 5 quả ớt
• 5 tép tỏi
• 1 ít nước cốt chanh hoặc giấm
• 1 ít mỡ hành
• Gia vị

Cách chế biến:

• Đem cá đi cắt mang, dùng nước nóng rưới lên mình cá rồi dùng dao cạo sạch vẩy, xẻ dọc phần bụng lấy hết sạch ruột cá ra ngoài. Cắt cá làm đôi hoặc để nguyên cả con nhé! Sau đó, xát muối vào cá rồi rửa lại nước cho cá bớt nhớt dịch rồi để ráo. Sau khi xát muối, ngâm cá trong nước chanh loãng hoặc nước pha giấm trong khoảng 5 phút để khử mùi tanh của cá. Cá sau khi làm sạch thì lấy dao khứa 2 bên cá với chiều rộng mỗi khứa khoảng 2cm, để giúp cá thấm gia vị
• Cho vào cối giã nhuyễn 2 muỗng canh muối, 5 quả ớt, 5 tép tỏi, 1 muỗng cà phê bột ngọt, 1 muỗng cà phê đường. Đeo bao tay ni lông thoa đều muối ớt lên mình cá, phần muối ớt còn dư thì xoa vào trong bụng cá. Để yên trong khoảng 30 phút giúp cá thấm đều tất cả gia vị
• Chuẩn bị bếp than, cho cá lên vỉ rồi nướng hoặc xiên cá qua que xiên rồi nướng cá. Nướng 35 - 40 phút cho tới khi thấy cá vàng thơm là được
• Cá nóng hổi, thơm nhẹ. Gắp một miếng cá, bạn sẽ thấy thịt cá ngọt, tươi và có chút cay nồng từ ớt. Cho thêm 1 ít mỡ hành lên trên cá để món ăn được béo hơn. Ăn kèm với rau sống chấm cùng nước mắm chua ngọt hoặc chén muối ớt chanh thì ngon ngất ngây nhé!

Ingredients:

• 500g whole Basa fish
• 3 pieces of ginger
• 5 stalks of spring onions
• 2 tablespoons of shallots
• A handful of cilantro
• 15 chili peppers
• 5 cloves of garlic
• 1 tablespoon of cornstarch
• 1 tablespoon of fish sauce
• 1 tablespoon of soy sauce
• 1 teaspoon of oyster sauce
• 1/2 tablespoon of vegetable oil
• Seasonings

Instructions:

• Clean the fish, rubbing salt over it for 5 minutes to reduce the fishy smell, then rinse it with water. Remove the head and tail, and make shallow cuts along the body so that the fish slices remain attached to the backbone.
• Slice 2 pieces of ginger and 10 chilies, layering them inside the cuts of the fish. Then, sprinkle sliced shallots, chopped spring onions, and some more chilies on top. Mince the remaining ginger, chili, and garlic, and mix them with 1 tablespoon of fish sauce, 1 tablespoon of soy sauce, 2 teaspoons of sugar, 4 teaspoons of seasoning powder, 4 teaspoons of pepper, and 1 teaspoon of oyster sauce. Pour this marinade over the fish.
• Bring water to a boil in a steamer and place the fish inside. Steam on high heat for 20-25 minutes until the fish is cooked through, then remove it from the heat.
• In a pan, heat 1/2 tablespoon of vegetable oil and sauté the garlic, shallots, and chili until fragrant. Add water, bring to a boil, then stir in 1 tablespoon of cornstarch to thicken the sauce. Add chopped cilantro, stir, and remove from heat. Pour the sauce over the steamed fish and serve.
• The fish will be tender and flavorful, with the aromatic ginger and spicy chili elevating the dish and masking any fishy taste.