Ingredients

4 big Pangasius filets
1 lime
1 cup basmati rice
Saltwater for the rice
Butter
Cheese
1 onion, chopped
1 clove garlic, chopped
2 tomatoes, chopped
Olive oil
1 cup Water
1 tablespoon of vegetable broth
Vegetables of your choice

Directions

Wash the Basa filets and dry it with kitchen paper. Cut them into 8 pieces and drop some lime juice on each. Add some salt and pepper.
While boiling the rice, place the fish in a baking dish and give some butter on the filets. Bake in preheated oven at 380° F cook for about 20 minutes. Then add the cheese until

the filets are covered and let the fish bake for another 5-10 minutes until the cheese turns golden-brown. Let it cool down and rest.
Meanwhile, chop the onions, the garlic and the tomatoes and saute them in a skillet with olive oil until the onion turns transparent. Add a cup of water and the vegetable broth.

Let the composition simmer. Serve the filets together with rice, the sauce and vegetables of your choice.

Scalloped Pangasius filet, served with rice, tomato sauce and broccoli

Tips

Broccoli goes well with this recipe. Instead of the tomato-based sauce and the rice you could try also potatoes and Alfred sauce.

Ingredients

6 Basa filets

3 tablespoons butter

1/4 cup green pepper, chopped

1/4 cup red pepper, flakes

6 tablespoons onions, chopped

1/2 cup fresh breadcrumb

1/4 teaspoon oregano

1 tablespoon chopped parsley

some salt

2 cups water

2 cloves garlic, crushed

1 lime

Optional: spinach, red pepper

Directions

While preheating the oven to some 380 degrees F start melting the butter in a skillet. Mix with the green pepper, little garlic and half of the chopped onions. Saute them until the onion turns transparent. Now add the bread crumbs, oregano and a tablespoon of lime juice, the parsley and salt. Mix it well, and then give it onto the Basa filets. Roll the filets up and fix them each with a short skewer or toothpick.
Take a shallow casserole, put the water in there, add the remaining garlic and onions, the red pepper and about 3-4 tablespoons of lime juice. Put the Pangasius rolls in the baking dish and give them into the pre-heated oven. Some 30 minutes should do it. When serving, garnish the rolls with some slices of the lime.
Serves well with rice and a dry white wine.

Optional steps: You can stuff the rolls also with spinach and chopped red pepper. Just saute the spinach in the first step, then follow the instructions as usual.

Baked Pangasius Rolls, here combined with spinach and garnished with red pepper

Tips

You can add some cooked shrimp or even almonds. Just be creative about what you like and try combining with the basic recipe. The first picture was taken by Seph Swain.

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