Due to its robust nature and mild flavour, basa is extremely versatile when it comes to cooking. Learn how to cook basa fillets using our favourite methods here.

Pan frying is a great way to cook basa fillets as it helps to retain the mild flavour whilst crisping the skin and outer flesh. Pan frying basa fillets also requires minimal preparation and is quick and easy; perfect for busy cooks!
To pan fry basa fillets, heat a non-stick frying pan over medium-high heat. Drizzle a small amount of oil to the pan and swirl it around to coat the bottom evenly.
Once the pan and oil is hot, carefully place the seasoned basa fillets into the pan, skin side down if they have skin. Cook for 3-4 minutes on each side, or until the basa fillets are golden brown and easily flake with a fork.

Another quick and easy method of cooking basa fillets is to bake them. For best results, pat the basa fillet dry with kitchen paper and lay onto a lined baking tray. Season with salt and pepper, then sprinkle with lemon zest to taste.
Preheat your oven to 220°C/200°C fan. Bake the basa fish on the middle shelf until cooked, 10-12 mins. This zesty basa and garlic butter sauce recipe with herby potatoes and buttery peas is a great option if you want to try baked basa fillets for yourself.

Grilling basa is another popular way of cooking, as it’s again, quick, easy and delivers delicious results.
To grill your basa fillets, preheat your grill to medium-high heat. Meanwhile, pat dry the basa fillets with kitchen roll and season them with salt, pepper and any herbs or spices to taste.
HelloFresh’s Senior Recipe Development Manager, Mimi Morley, adds “Brushing both sides of your basa fillet will not only prevent them sticking in the grill, but also help achieve a crispier end result.”
Add your seasoned fillets to the grill and cook for about five minutes on each side for optimum results.
Remember, always wash your hands and equipment after handling raw fish. Your basa fillets are cooked when opaque in the middle.

A basa fish is a type of freshwater catfish, in the Pangasiidae family, native to the Mekong and Chao Phraya rivers, which run through several countries in Southeast Asia. Similar to other white fish, such as cod, and hake, basa is high in protein and low in calories. It also contains small amounts of healthy omega-3 fatty acids.

Basa fish are typically farmed in freshwater ponds and popular due to their versatility in cooking, including frying, grilling, and baking. Once cooked, basa fillets are white and flaky, and have the ability to absorb flavours of sauces and seasonings very well.

Known for its mild taste, slightly sweet, uncomplicated flavour, flaky white meat and firm texture, basa is a hugely popular fish dish in the UK and beyond. The flavour of basa fish works well with a wide range of flavours, including citrus, garlic, spices, and particularly well with Asian dishes such as soy sauce and sesame oil.

Basa's versatility and flavour profile makes it suitable for many cooking methods, from pan-frying and grilling to baking and even steaming. No matter whether you love a crisped skin or a tender meat that flakes away on your fork, basa fish delivers.