Poached White Fish in a Spicy Tomato Pepper Sauce - Simple and Delicious

Today we are going to take a look at a technique for making fish fillets that is simple, delicious and perfect for the busy or beginner home cook.

This method works for any white fish like cod, tilapia, etc, though we used basa. You have to use skinless fillets. Basa, which we have featured before several times, is especially good as it absorbs flavors very well.

Here we poach the fish fillets over a tomato based, spicy sauce that you then serve with the fish when it is done. There is no searing, frying or flipping involved but timed right it will come out perfectly cooked.

You can even make this using frozen fillets though, of course, you have to increase the cooking time.

First you prepare the base poaching sauce.

Ingredients:

1 white onion chopped
1 medium red onion chopped
4 cloves of garlic minced
1 yellow hot pepper chopped
1-2 teaspoons red pepper flakes
1 large can diced tomatoes
1 cup dry white wine
salt and black pepper to taste

First, add some olive oil to a large saucepan and heat to medium high. Add the onions, garlic and yellow pepper and saute for 4-6 minutes.

Then add the full can of tomatoes, the red pepper flakes (to taste), the white wine and the salt and pepper. Bring to boil, then reduce the heat and simmer gently for around 10 minutes.

While you are simmering the poaching sauce, take out your fish fillets and season them. You can use a lemon-herb seasoning, Herbes de Provence or any number of variations. Or you can simply use salt, pepper and paprika. I used Cool Running Caribbean Spice and Garlic Seasoning with a few dashes of cayenne pepper.

Once you have seasoned the fish take your seasoned fillets and lay them down atop the sauce.

Turn up the heat and bring the sauce to a boil, then reduce heat, cover the saucepan (this is essential) and simmer for around 10 minutes for a fresh fillet or around 20 minutes for frozen.

When cooked, plate with rice and lemon wedges. Spoon the sauce over top of the fish and rice.

It is really that easy!

Enjoy.

See also: Basa Fish Seasoned, Pan-Fried and in a White Wine Shallot Sauce

See also: Fiery Veracruz Style Basa Fish

Crispy Deep Fried Basa Fillets

Today we are going to take a look at a quick and very tasty way to deep fry basa fish with a crispy, no mess crust. Basa is one of our "go to" fish on The Left Chapter as it is inexpensive and very adaptable. This recipe can be made, however, with other white fish as well, such as haddock, cod or tilapia.

While we will look at how to do a more elaborate batter in a future post, this recipe is simplicity itself using only flour and seasonings.

For this you will need skinless fillets.

First, take about a cup of all-purpose flour (for a puffier and more flaky coating you can also use baking or pastry flour) and in a large bowl stir into it salt and pepper to taste. Then add seasonings that you would like. A good combination to add is a teaspoon each of paprika and garlic powder. But there are many combinations. I used a teaspoon of paprika and 2 teaspoons of Cool Runnings Caribbean Spice and Roasted Garlic seasoning blend.

Dip each filet into the seasoned flour and coat it evenly.

Meanwhile, in a large saucepan heat one inch of vegetable oil to where it is hot enough for frying.

Add the fish fillets a couple at a time and fry for about 4-5 minutes a side.

When they are done gently shake off any excess oil and plate. The fillets will come out golden and crispy, while the fish itself with still be very moist.

Serve with lemon wedges and tartar sauce.

Enjoy.

See also: Fiery Veracruz Style Basa Fish

See also: Basa Fillets in Spicy Tomato Sauce

Fiery Veracruz Style Basa Fish

Today we are going to look at a way to prepare our perennial favourite inexpensive Asian catfish, basa, that is Mexican inspired and wonderfully fiery.

This recipe is based on a couple of different ones I have seen for making fish Veracruz style. You can also use other whitefish or red snapper to make it.

It is spicy with very bold flavours and accompanied by a hearty sauce that is almost a side dish in itself.

Here we used four relatively thinly cut boneless and skinless basa fillets.


To begin, season the fillets liberally with sea salt and black pepper and then squeeze the juice of one lime over them.

Let sit for about 15 minutes and then slice each fillet into about three approximately equally sized pieces.

Meanwhile, heat some olive oil in a large saucepan over medium-high heat. To the pan add 1 medium chopped red onion and 1 medium chopped yellow onion as well as 2 minced cloves of garlic.

Saute this for about 2-3 minutes.

Then add a small jar of capers (around 2-3 tablespoons), a large jar of sliced jalapenos, and 20-30 pimento stuffed green olives sliced in half or into thirds. 

Saute this with the onions and garlic for an additional 3-4 minutes.

Once this is done add 1 large can of whole Italian tomatoes with the juice. Add as well the juice of one more lime. Stir it all up and then carefully place the fish pieces around the pan so that they are submerged in the other ingredients and the tomatoes and juices. 

Bring to a boil, cover, reduce heat and simmer for around 15 minutes.

This dish is great served with rice and nacho chips (as well as extra lime or lemon wedges) but it is hearty enough to eat on its own.

It is quite fiery so for a somewhat more mild version reduce the jalapenos to half a jar. 

Pairs perfectly with ice cold beer, a Riesling or a Vinho Verde. 

Enjoy. 

See also: Basa Fillets in Spicy Tomato Sauce

See also: Lemon Baked Basa Fillets

Basa Fillets in Spicy Tomato Sauce

We have already looked at a few recipes for Basa on this blog -- a mild and inexpensive Asian catfish that works with a wide array of sauces and flavours.


Today we are going to make basa by simmering it in a delicious and slightly spicy tomato and vegetable sauce.


To begin you want to chop up both 1 onion (medium to large) and one yellow bell pepper into slices. Heat some olive oil to medium-high heat and saute the onion and pepper slices, adding 2 cloves of minced garlic, in a large saucepan for around 4 minutes.

To this add 1 teaspoon of grated ginger, 1 teaspoon of freshly ground black pepper, 1/2 a teaspoon of cinnamon powder and half of a cinnamon stick, and salt to taste, stirring it all together for about a minute. Then add 1 can of whole plum or San Marzano tomatoes with the liquid. Blend this into the saucepan's contents, stirring constantly, for around 2 minutes.

Then add 1-2 scotch bonnet peppers that have been sliced down the middle. Do not slice the pepper in half. Simply cut it lengthwise on one side with a knife so that the inside seeds are exposed. Add the pepper to the mix. 1 pepper will make for a mildly spicy dish, while 2 will be that much more intense!

Finally, add 1/4 cup of V8 vegetable cocktail and stir in. Bring it all to a boil and then reduce heat and gently simmer for 10 minutes stirring occasionally.

Meanwhile, take 3- 4 medium sized basa fillets and slice them into 2-3 inch pieces. 

Add the basa pieces to the tomato sauce in the saucepan along with around 1/4 cup of white wine. You want enough liquid and sauce to just cover the basa pieces. Bring to a boil again and again reduce the heat and simmer for around 10-12 minutes or until the basa is cooked to your liking. 

When done, remove the cinnamon stick and the peppers from the pan and serve the fish in the sauce atop rice. The dish goes perfectly with a squirt or two of lemon, a Greek style salad and some white wine. It is one of my truly favourite fish dishes! 

Enjoy. 

See also: Lemon Baked Basa Fillets

See also: Basa Fish Seasoned, Pan-Fried and in a White Wine Shallot Sauce

Lemon Baked Basa Fillets

Previously on the blog we took a look at how to pan-fry the delightfully mild yet flavorful and versatile Asian catfish Basa. Basa has seen increasing popularity and availability of late thanks in part to the fact that it is remarkably affordable.

Today we are going to revisit basa, only this time we will be baking it.

Basa lends itself to a number of different seasoning blends or baking methods, but today ours will be tart and lemony, as well as slightly spicy. This recipe is for fresh boneless and skinless fillets.

The first step is to lay out your basa fillets on a aluminum foil lined shallow baking pan. Brush each evenly with around a teaspoon of olive oil.

Then sprinkle over the fish paprika, garlic powder and cayenne pepper. Finally season with salt. I like to season rather liberally with all of these seasonings, but you can adjust each according to your whims and tastes.

After you have seasoned them, squirt over each fillet the juice of one half lemon. If you have smaller pieces than those pictured, you may want to use slightly less.

Place the fish in an oven preheated to 425 and cook for 12-15 minutes depending on thickness and taste. As with all fish, avoid overcooking to avoid a dry plate of fish!

I like to serve these with extra lemon wedges, rice and a chilled white wine.

Watch for a future return to basa with both an Asian inspired sauce and a breaded option soon to be on the menu!

Enjoy.

See also: Basa Fish Seasoned, Pan-Fried and in a White Wine Shallot Sauce

See also: Montreal Steak Spice Salmon Fillets

Basa Fish Seasoned, Pan-Fried and in a White Wine Shallot Sauce

Recipe by Natalie Lochwin


Basa is an Asian catfish that has become very popular of late due to its mild flavour, (which makes it very versatile to different types of cuisine), its boneless fillets and its low cost. It often costs much less than other fish does. It is becoming more widely available in grocery stores, and is common to those with a wide selection of fish or those that specialize in Asian food.


This recipe can also be used with other firm, white fish with a milder flavour.



First you prepare a seasoned flour mix to coat the fish. This recipe is for 3-4 medium sized fillets. These are generally sold cut thin.



Batter Ingredients:

1/2 Cup flour
1/2 tsp salt
1/4 tsp white pepper
1/4 tsp black pepper
1/4 tsp dried thyme leaves crumbled
1/4 tsp turmeric
1/8 tsp hot paprika

Mix all ingredients together with a fork in a bowl until thoroughly blended.

Pat dry the fillets. Spread the flour batter on a large plate. Meanwhile heat 1 tsp extra virgin olive oil and 1 tsp butter in a medium-hot pan that is large enough to accommodate 2 fillets at a time.

Press both sides of each fillet into the flour mixture until covered. Then fry in the pan over medium-high heat until golden brown around 5-7 minutes a side. A lot depends on how you like your fish, but overcooking a fish fillet makes it very dry.

When the fillets are cooked place on a heat proof dish and keep warm in a low oven while you prepare the sauce.

Sauce Ingredients

1 shallot minced
1 clove garlic minced
small handful of dill weed chopped.
3/4 cup chicken stock (reduced sodium if available)
1/4 cup white wine
1 tbsp. butter
pinch of turmeric
small pinch of cayenne



De-glaze the pan that you just fried the fish in with the wine for a minute or so over medium heat.  Add the butter and cook  down a little. Then add the garlic, shallot, cayenne and turmeric.

Add the stock and continue to allow the mixture to simmer until further reduced slightly.

Add the dill weed.

Remove fish from oven and serve topped with the sauce and with rice and lemon wedges. Basa goes perfectly with a nicely chilled white wine.

Enjoy!