Basa fish is actually a Vietnamese catfish. It is a very white and flavorful catfish. It's quite good and does not stink when it's raw, unlike other fishes that have a really fishy smell.
To ensure that the fish is fresh, check for a firm texture, a moist appearance, and a mild odor. To store the fish should be tightly wrapped, refrigerated, and used within a period of two days.
To prepare a pan-fried basa fish with arugula-orange salad you need
Ingredients
8 cups arugula.
2 large seedless oranges, peeled, thinly sliced.
2/3 cup halved thinly sliced red onion.
1/2 cup orange juice.
2 tablespoons olive oil.
2 pinches of cayenne pepper, divided.
1/2 cup yellow cornmeal.
1 teaspoon salt.
1/2 teaspoon ground black pepper.
1 1/4 pounds basa fish fillets.
1/3 cup vegetable oil.
Preparation
Combine arugula, oranges, and red onion in large bowl. Whisk together orange juice, olive oil, and 1 pinch of cayenne in small bowl. Season dressing with salt and pepper to taste.
Combine cornmeal, 1 teaspoon salt, 1/2 teaspoon pepper, and 1 pinch of cayenne in shallow dish. Rinse basa; shake off excess water. Dip basa fish in a cornmeal mixture to give it a nice coat.
Heat vegetable oil in heavy large skillet over medium-high heat. Add basa and cook until coating is golden brown and crispy and fish is opaque in center, about 2 1/2 minutes per side.
Sprinkle dressing over salad. Divide salad equally for four; top with basa fish.
Serve with rice pilaf tossed with toasted pecans and broccoli florets sautéed with sliced garlic.
