Basa Recipe
Lightly Breaded, Pan Seared, Served with Sauteed Spinach and Rice Pilaf
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Ingredients
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Basa Fish
Sauteed Spinach
Rice Pilaf
Method
Prepare the Basa Fish
Bread the Fish
Set up a breading station with three shallow dishes: one with flour seasoned with salt and pepper, one with beaten eggs, and one with breadcrumbs. Dip each basa fillet first in flour, then in egg, and finally coat with breadcrumbs.
Pan Sear the Fish
Heat olive oil in a large skillet over medium heat. Once hot, carefully add the breaded basa fillets and cook for about 4-5 minutes on each side or until golden brown and cooked through. Remove from the skillet and keep warm.
Prepare the Sauteed Spinach
Sauté the Spinach
In the same skillet used for the fish, add olive oil and minced garlic. Sauté for 1 minute until fragrant. Add fresh spinach and sauté until wilted, about 3-4 minutes. Season with salt and pepper.
Prepare the Rice Pilaf
Cook the Rice
In a saucepan, melt butter over medium heat and add chopped onion. Sauté until translucent. Stir in the rice and cook for 2 minutes, then add chicken broth and bring to a boil. Reduce heat to low and cover, cooking for 15-20 minutes until rice is tender and liquid is absorbed. Fluff with a fork and season with salt and pepper.
