Jon has been asking for fish for dinner for a few weeks and as you know, I'm not the biggest fan of seafood. I am always willing to try it though, so when I saw that our local market had Basa Swai, I picked up 2 filets.
Now, what to do with them? I need to add a lot of flavor to fish when I cook it, and was craving something like the Chicken Florentine I made last year. I also thought of something like a Chicken Francese - nice thick breading and a lemon sauce. I combined the two ideas and came up with a breaded basa filet with a garlic cream sauce served with spinach and noodles.
- 2 Basa filets (basa is a very light, white fish from Vietnam; this dish would work with similar fish such as flounder)
- 2 tbsp flour
- 2 eggs
- 2 tbsp bread crumbs mixed with a touch of paprika, salt, pepper, garlic powder, and shredded Parmesan cheese
- 3 cloves garlic, chopped
- 1 shallot, chopped
- 1/4 c white wine
- 1/4 c light cream
- Optional: a touch of dried parsley and red pepper flakes
- 2 tbsp shredded Parmesan cheese
- Preheat oven to 300 degrees
- Heat 1 tbsp olive oil in a large pan
- Dredge fish in flour, dip in egg, and coat with the bread crumbs. Add to the pan and cook for 2 minutes on each side. Transfer to a baking dish and finish cooking in the oven - about 2-3 more minutes.
- Add 1 tsp olive oil to the pan where the fish cooked
- Add shallots and garlic, saute 2 min
- Add wine and stir quickly for about a minute
- Add cream and bring to a simmer; season with red pepper flakes and dried parsley
- Whisk in the Parmesan cheese
- Serve sauce over the fish
I think this meal took me about 20-25 minutes from start to finish, including the prep time to chop the garlic and shallots. The sauce had so much flavor and went perfectly with the crispy fish. I really like this fish because it's very light, but not terribly flaky - it has some meat to it but isn't overpowering. I think I'd compare the consistency almost to that of sea bass, but on a much thinner scale.
I only saw Basa Swai for the first time a few months ago. If you like light, white fish, keep your eyes open for this one. To see other ways I have prepared it, type "basa" into the search bar on the right side of this blog.
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