Basa fillets are very easy to cook and to prepare. However, whatever recipe you try, stick to some basic rules to get the maximum flavor out of your meal:

1. Basa fillets are mild, yet tasty on their own. Hence, refrain from strong seasoning that would dominate or even destroy the own taste of the filet. Be careful with garlic or onion. The less, means the more when it comes to Basa fillet.
2. Basa fillet is firm and perfect for rolls. Most fish fillets break easy or flake out while frying or cooking. The fillet of the Basa fish keeps it shape much better. However, thaw it carefully in the fridge. Do not use heat to refreeze and dry the thawed fillets carefully with kitchen paper.
3. As Basa fillet is mild in taste, do not waste it on soups or other dishes which have a need for a strong and dominant flavor.
4. When frying, the fillets will be ready until turning golden.
5. For baking, about 25-30 minutes should be enough. Preheat the oven to some 380 – 400 °F before baking the fillets.
6. For maximum flavor, let the meal cool down for some 5 minutes, then serve.

You can combine Basa with several other dishes, garnish and side dishes. However, potatoes, rice (especially basmati rice) or pasta fit best. Basa fish, such as most fish, is best served with a glass of dry white wine.

Pangasius (Basa) Fillet, seasoned with fish seasoning