Sunday, 27 November 2011

Deep Fried Goujons of Basa with Spicy Tomato Sauce

Basa is a delicious, white fleshed fish, farmed and thus sustainable. It is significantly less expensive than some of the better known species of endangered fish and is becoming extremely popular around the world. One particular problem with basa - at least here in the UK, where it is also called Vietnamese river cobbler - is that although people may well see it in their supermarkets, they don't buy it because they are not sure what it is and are particularly unsure of how to cook it. This recipe sees a basa fillet cut in to goujons and deep fried in batter but you should also check out the link at the end of this article for more delicious ways of cooking basa and basa recipes.

It is important when preparing this recipe to prepare the spicy tomato sauce at least a couple of hours in advance. This is so that the varied flavours may fully infuse. If this presents a problem on the night you intend to eat the dish, simply make it the night before, cool and refrigerate. The sauce can and ideally should be served cold.


Sauce (Serves Two)

1 8oz can chopped tomatoes in tomato juice
1 large garlic clove, peeled and grated or finely chopped
1 small red chilli, finely chopped (seeds in)
Generous pinch of white sugar
Sea salt and freshly ground black pepper

Basa Goujons (Per Serving)

1 fresh basa fillet
2 tbsp plain or all purpose flour
A little bit of cold water
Sea salt

Half a head of broccoli per person as an accompaniment
A little sprig of basil may be used to garnish the sauce if desired


Add all the sauce ingredients to a small saucepan and stir well. Heat on a fairly high setting until the sauce begins to simmer. Reduce the heat to maintain a gentle simmer for twenty to twenty-five minutes, stirring frequently, until a thick, smooth sauce is formed. Taste for seasoning and adjust as required. Turn off the heat, place the lid on the saucepan and leave to cool.

Slice the basa fillet in half lengthwise and each half in half again across the way, as shown. Put the flour in to a flat-bottomed bowl and season with salt. Begin pouring cold water in very slowly from a small jug as you whisk with a fork or hand whisk. You want to achieve the consistency of thick cream.

At this stage, break the broccoli in to florets and add it to a pot of boiling, slightly salted water to simmer for eight minutes only, after which time it should be drained for service.

Bring the oil in your deep frier or deep frying pan up to a fairly high heat. Draw each goujon of basa through the batter one at a time, hold it above the bowl to drain off the excess for a few seconds and carefully lay in the hot oil. Fry for three minutes each side until the batter is beautifully golden.

Remove the basa goujons from the oil and lay them on some kitchen paper to drain. Add the spicy tomato sauce to a ramekin and plate with the broccoli, before laying the goujons alongside. The basil sprig should garnish the spicy tomato sauce.

As mentioned at the beginning of today's post, you can find more tasty basa recipes - such as breadcrumbed and fried basa with chips - via the link below. Enjoy!

How to Cook Basa and Basa Recipes

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