We all know that Basa is super cheap, and I’m pretty sure most people relate taste and quality straight to price. But did you know Basa is actually cheap because the costs involved in transport and care are less? Turns out that Basa is actually a sustainable fish that can be farmed close to processing factories that are inshore. This saves the costs involved in large fishing fleets entailing licensing, fuel prices, and travel. In addition to this, Basa is actually really easily harvested and the costs to raise them are less than any other fish.
Okay enough of the serious talk. The point of my rant, Basa is actually wonderful! How do I know about this? It started from a healthy discussion regarding the cost of fish and its relation to quality and taste. We pondered why basa fillets were so affordable and whether it not it meant basa was actually unhealthy, as opposed to the usually pricey but very healthy salmon. On that note, this recipe… I think is perfect for Salmon and I am so freaking keen to try it.
This recipe itself is sort of inspiration from those challenges you see on Masterchef and shows like Ten Dollar Dinners from Food Network. I thought I would create a recipe that was different, and used everything I already had at home – using everyday ingredients – to make something that is a little extra special. I think I managed to figure this one out spot on. For starters… there was no fish left for the day after, and it made the house smell so divine, my dog was crazily excited.
Moving on. What makes this recipe spicy is the hot sauce. I used Sriracha because… well… who doesn’t love sriracha sauce? I added a little sweetness with honey, and some saltiness with soy. This really is an Asian influence recipe. Here it is:
See fairly easy right? I left my fish to marinade for 5 hours, and it made the fish sooooo incredibly tender. After cooking it the Basa was wonderfully flaky and honestly just melted in the mouth with that insane glaze. I served it up with a simple spinach and rocket (is that even how you spell it?) salad and a nice squeeze of lemon juice. Cut down the spicy flavour by serving with some fluffy rice (maybe infused with coconut), or just eat them away with some noodles.
Hope you liked it!!
The Miniature Kitchen 