![]() ![]() Note – If you have a candy thermometer, then check the internal temperature of the cooked fish, it should be 140-145 degrees F (60-65 degrees C). ![]() Keep the tray in the middle rack of the oven and bake for 15-20 minutes until the fish is flaky. 1 tablespoon freshly squeezed lemon juice (or lime juice)īrush the marinade on both sides of the fish fillets.Sprinkle ½ teaspoon salt and ½ teaspoon freshly cracked black pepper all over the fish and keep aside for 15 minutes. Rinse 14 oz (400 g) of boneless basa fillets and drain well.Īrrange the basa fillets on a baking tray in a single layer and dab them with paper tissues to get rid of any extra moisture. Preheat the oven to 360 degrees f (180 degrees c). You can adjust the quantity of red chili paste as per your taste preference. Others – You will also need fresh ginger, garlic, red chili paste, salt, and black pepper powder. Lemon Juice – Use freshly squeezed lemon juice (or lime juice) for the best taste. You can replace tomato puree with tomato paste too. Tomato Puree – Use canned tomato puree for the best taste. If basa fillets are not available, then use any white fish fillets to make this recipe. ![]() Dab the fish with a kitchen towel to get rid of extra moisture. If you are using the frozen Basa, thaw it and drain all the water. But if not available, you can make it with frozen Basa too. I prefer to use the fresh Basa fillets, as it’s much tastier and healthier than the frozen ones. It’s a very bland fish and takes the taste of the ingredients it is cooked with. Ingredientsīasa Fillets – Basa is a variety of catfish which is native to South East Asia. Double or triple the recipe for a bigger crowd. Serve this fish dish for a comforting dinner with a side of refreshing salad or sautéed veggies. Instead of baking the fish in an oven, you can also cook it on an outdoor grill. This baked basa recipe is easy to make, needs minimal ingredients, and comes together in under 30 minutes. Spicy Baked Basa is a delicious and quick dinner recipe made using basa fish fillets, tomato puree, ginger, garlic, lemon juice, and a few spices.īoneless basa fillets are coated with a spicy marinade and then baked until perfectly cooked. Here are a few more other fish recipes that you may like – Homemade Crispy Fish Fingers, Crispy Fish Tacos With Cabbage Slaw, Honey Garlic Fish, and Pan Seared Japanese Teriyaki Tilapia. It’s low-carb, keto-friendly, and bursting with flavors (gluten-free, dairy-free). Heat fish in a 275-degree oven until it registers 125 to 130 degrees, about 15 minutes for 1-inch-thick fillets (timing varies according to fillet size).ĭon’t reheat thin fillets instead, serve the fish in a cold application like a salad.Spicy Baked Basa With Lemon And Garlic is a 30-minute quick dinner made with Basa fish fillets and a few other simple ingredients.Place the fillets on a wire rack set in a rimmed baking sheet, cover them with foil (to prevent the exteriors of the fish from drying out). As for trout, there was little we could do to prevent the thin, lean fillets from overcooking and drying out when heated a second time. Salmon also retained its dense, moist, silky texture when reheated, though cooking it further caused its abundant fatty acids to oxidize into strong-smelling aldehydes, which in turn brought out a bit more of the fish’s pungent aroma. Both swordfish and halibut steaks reheated nicely, retaining their moisture well and with no detectable change in flavor. Not surprisingly, we had far more success reheating thick filets and steaks than thin ones. THICK FISH REHEATS NICELY THIN FILLETS DO NOT We tested four popular varieties: swordfish, halibut, salmon, and trout. But almost everyone has leftover fish from time to time, so we decided to figure out the best approach to warming it up. ![]() Fish is notoriously susceptible to overcooking, so reheating cooked fillets might sound like a risky move. ![]()
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