Spiced Ocean Of The Sunrise Basa Fillets Recipes

BASA FILLET WITH CAJUN VEGGIES

Steps:

• Rinse and dry the basa fillets on paper towel.
• Sprinkle with 1 teaspoon of the cajun seasoning and salt and pepper.
• Spray both sides with veggies spray, set aside.
• Spray a large non stick fry pan with veggie spray.
• Add green pepper, onion, cauliflower.
• Sprinkle with the other teaspoon of the cajun seasoning; stir fry for 3 minutes.
• Add stewed tomatoes; place a lid on the fry pan and simmer for 5 minutes.
• Move the veggies around the edges of the fry pan and place the basa fillets down the middle.
• Spoon some of the veggies and juices over the fish.
• Replace the lid and simmer for 5 to 10 minutes depending on the thickness of the fish or until the fish flakes easily.
• Serve over rice or with baked potato.

CRISPY BAKED BASA

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a bowl, thoroughly blend the mayonnaise, mustard, capers, ketchup, paprika, and hot pepper sauce.
• Brush the basa fillets with about 1 tablespoon olive oil, and roll in the crushed Melba toast to coat. Season with salt and pepper. Use a kitchen sprayer to lightly spray the coated fish with remaining olive oil. Arrange the fish in a baking dish and top with garlic and lemon slices.
• Bake 15 minutes in the preheated oven, or until fish is easily flaked with a fork and coating is lightly browned. Serve with the mayonnaise sauce mixture.

SWEET DIJON BASA SWAI FISH (OR A FISH OF YOUR CHOICE)

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Mix honey, mayonnaise, olive oil, mustard, and lemon juice together in a bowl.
• Place each fish fillet on separate pieces of aluminum foil. Drizzle honey sauce over each fish fillet. Gently wrap the aluminum foil around each coated fish fillet, crimping the foil together over the top to seal into a packet.
• Bake fillets in the preheated oven until fish flakes easily with a fork, about 13 minutes. Place one fish fillet on each serving plate and top with leftover sauce from foil packet.

BASA FILET AND GARLIC POTATOES

Steps:

• Preheat the oven to oven to 200C/fan 180C/gas 5
• Drizzle a little oil into a roasting dish and place in the oven to heat up.
• After 5 mins add the potatoes, sprinkle over the garlic granuals and mixed herbs and give a little shake to make sure all the potatoes are covered. The potatoes should take 30 mins. Half way through check the potatoes and give a little shake.
• Next we need to make the pesto. Combine tomatoes, cheese, and pine nuts in a food processor and blend until a paste is formed. If the paste is thick add a drizzle of oil.
• Then you need to coat the basa fillets with the paste. Both side and leave to one side. You can do this earlier if you want a more powerful taste.
• 16 minutes before the potatoes are cooked, put the basa fillets under the grill. Cook for 8 minutes on each side under a medium heat.
• You can pot up the left over pesto and use at a later date.
• Once the potatoes and fish have cooked plate up.

SPICED OCEAN OF THE SUNRISE BASA FILLETS

Steps:

• Mix together all ingredients except for fillets and fire and sesame oils.
• Place fillets in shallow container, and pour mixture on top.
• Flip fillets, and make sure they are coated thoroughly.
• Pour a good splash of wine (or beer) on top of fillets.
• Cover, and set aside (in refrigerator) for 30 minutes.
• Prepare medium sized pan on stove top.
• Add fire oil and sesame (or peanut) oil, until quite hot.
• Remove fillets from refrigerator and place in pan, pouring the marinade on top.
• Sear for two minutes per side over medium-high heat.
• Cover, and turn heat to medium low.
• Continue to cook for 7 minutes longer, until fish begins to flake.
• Serve with soba noodles, stir fried vegetables, and wilted spinach.
• Sprinkle additional sesame seeds on fish just before serving.