Milky Way DinerBaked Basa
Basa is the sexy marketing name given to Vietnamese catfish (Pangasius bocourti). It is a very white and flavorful catfish. For this recipe I tried to give an Asian flair to an American breaded catfish. I also made a Nauc Mam dipping sauce.4 Basa Filets
1 cup crused asian rice crackers (I used seaweed flavored)
1/4 cup chopped cliantro
1/4 cup chopped green onions
1 egg
1/4 cup olive oil
For Dipping Sauce
1/2 cup of water
2 tablespoons of rice vinegar
2 tablespoons of sugar
3 tablespoons of fish sauce
1 tablespoon of garlic, finely chopped
1 fresh small chili pepper chopped
Heat oven to 375 degrees. Mix crackers, cilantro and green onions in one bowl. Beat the egg and olive oil in a second bowl. Get a foil covered, slightlly oiled, cooking sheet ready. One by one dip the fish in oil/egg mixture, cover in the craker mixture place on baking sheet. Cook for 15 minute (or until fully cooked).
Serve with dipping sauce mixed in a bowl.
posted by Kevin at 8:15 AM
8 Comments:
I tried this last night & it turned out great. I used a little less garlic in the dipping sauce (just one clove) and white wine vinegar instead of rice vinegar... but everything else I followed quite closely.
Easy & delicious recipe. Thanks!
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Hi!
I liked this recipe and I posted a link to it from my basa fish recipe website.
I also included a picture of the prepared meal. I hope you are OK with this.
Andrew
So yummy! Thanks...
Place pepper on a baking sheet and broil for 10 minutes on the top shelf of the onion. sportsbook Once pepper have cooled, scrape away the burnt portions and dice. In a soup pot heat the oil and add the onions. Cook the onions for 10 minutes till translucent. Add the peppers and spices suate for a couple more minutes. Add water and potaoes and bring to a boil. Reduce heat and simmer for 15 minutes. Remove from heat and a stir in cream cheese, lemmon juice and cilantro. Stir until cheese is fully melted and evenlly mixed. bet nfl Last week, Boise lost one of the cornerstones of its foodie scene. After seven years in business, The MilkyWay gave up. Reports had been circulating for months that paychecks were bouncing, the longtime sous chef had quit and had not been replaced, sportsbook and that chef-owner Mitchell "Milky" Maricich had been opening and closing the kitchen every day, prepping and cooking almost every plate that went out the door just to keep costs down and keep the doors open. In the restaurant business, the margins are miniscule. Even after several successful years, a few slow months can do a restaurant in. Even if the local guy has been around for decades, http://www.enterbet.com the opening of a national chain right next door can force a family-owned restaurant out of downtown Boise in a matter of weeks. And sometimes the competition doesn't have to be right next door, it just has to be there vying for your dollar.
This is a super yummy meal. My hubby and I ate every last bite for supper tonight. Basa is a very tasty fish and a new favorite for both of us! This was really very delicious.
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