I have been neglecting my blog recently. There has been a lot going on at the moment thus my disappearance. Having not a lot of time to spend in the kitchen means quick and simple meals have taken preference.
Quite a while ago when I did my usual weekly food shopping, I came across some fish fillets that have similar texture and colour to haddock and cod. This quickly took my interest as a lot of times, I like to use white fish in my cooking.
Labelled as river cobbler, also called basa fish or catfish; scientific name is pangasius bocourti. Basa are native to the Mekong Delta in Vietnam and Chao Phraya in Thailand. Basa has become pretty common in the UK and can be easily found in most supermarkets in frozen or fresh forms.
Having tried basa fish for a few times, I think that it is a great alternative to cod or haddock, which the stocks have collapsed as a result of overfishing. As a fish lover, I find the firmness of bass fish is comparable to either cod or haddock. However, it is very mild in taste, reason might be that it is a fresh water fish. I personally do believe that salt water fish usually tastes a lot better than those that are farmed. Even so, it doesn’t deter me using fresh water fish from time to time.
To make bass fish flavourful, I have decided to use strong flavouring such as black pepper, ginger and garlic to give a lift of flavours so that it is on par with its texture. Coupled with an extra hint of honey sweetness makes this dish tastes complete and what’s more when it can be done under 30 minutes!