I am not that crazy about fish though from what I gather, I should include more seafood recipes in my diet… or take suplements/vitamins. I usually go for the later since I don’t really feel the call of the ocean like most of us do. Still, every once in a while I get tempted by some interesting recipe and/or some cheap fish. By the way, did you guys notice how expensive the darn fish is nowadays?
Anyway, during one of my grocery store visits I found this fish, pretty cheap, something that I never heard before. It is called basa and is imported from Vietnam. I don’t normally buy fish from the other side of the world, but this time the offer was too good to pass so I took the bait. Actually I had the recipe before I decided to buy the fish. It was one of those mouth watering ideas that I felt compelled to try. Now, you could probably use any kind of fish, if you want. However basa, is cheap with a mild taste and weird enough, doesn’t smell like fish which for me is a bonus.
Great, with that out of the way, I am moving on to the actual recipe. It was pretty easy to make, probably took me more time to prepare the slaw that grilling the fish, but it was well worth it. I did not use mayonnaise, buttermilk or sour cream for dressing, just a little bit of apple cider to keep it fresh but you could probably use freshly squeezed lemon juice as well, your choice.
When you’re done with the slaw/salad, place it in the fridge for 10-20 minutes. Grilling the fish is not my thing. To put it mildly, I hated it but I probably don’t know the technique. Fish cooks pretty fast and I wanted to get those burn marks on it, so that it looks nice, but it was a pain. It kept sticking to the grill and you need the right tools to flip it from one side to another or it will break and spread all over the darn BBQ. Eventually, I managed to finish and placed it on a generous layer of cold slaw, just in time for lunch. Unfortunately, eating it took less time than preparing but you could probably get that from the mouth watering picture that I have on my blog. Enjoy!
- ½ cup apple cider vinegar
- ¼ cup fresh cilantro, finely chopped
- 2 tsp jalapeño, finely chopped
- 2 garlic cloves, minced
- 2 cups cabbage, shredded
- ½ cup red onion, diced
- ½ cup red bell pepper, diced
- 2-4 medium size basa fillets
- 2 tsp olive oil
- Add all veggies to a medium size bowl; pour apple cider and toss well to combine. Refrigerate until ready to serve.
- Coat grill rack with nonstick cooking spray and preheat to 300° F / 150° C. Drizzle fillets with oil and season with salt and pepper. Grill your fish, covered, abut 5 minutes per side. Server over slaw and enjoy!