Honey & Black Pepper Fish
I’ll be honest – I’ve been neglecting my blog lately. Life’s been a bit of a whirlwind, and, with everything going on, I’ve found myself opting for quick and simple meals. Sometimes, when you don’t have much time to spend in the kitchen, it’s all about making things easy but still delicious!
So, a little while back, I was doing my usual weekly food shop when I stumbled across something that piqued my interest – fish fillets that looked and felt like haddock or cod. Naturally, I had to investigate further. Turns out, they were labelled as river cobbler (also known as basa fish or catfish – scientific name pangasius bocourti), and they caught my attention right away.
Basa fish is native to the Mekong Delta in Vietnam and the Chao Phraya in Thailand, and I’ve noticed it becoming more common here in the UK. You can find it in most supermarkets, either frozen or fresh – so it’s easy to get your hands on it. After trying it a few times, I’ve decided it’s a brilliant alternative to cod or haddock, especially since those fish stocks have been struggling due to overfishing.
Now, basa’s flavour is quite mild compared to cod or haddock, which I think is likely because it’s a freshwater fish. I’ll be honest – I usually find saltwater fish have more of a punch in terms of taste, but that doesn’t stop me from using freshwater fish like basa now and then. Plus, it’s a great way to shake things up.
To make sure the basa had plenty of flavour, I decided to turn up the heat with some bold ingredients like black pepper, ginger, and garlic. This combo really lifts the mildness of the fish and gives it the oomph it needs to complement its firm texture. And, just to finish it off, a drizzle of honey adds the perfect touch of sweetness. The best part? You can have this dish on the table in under 30 minutes. Talk about a winning weeknight meal!
So, if you’re looking for a quick, tasty alternative to the usual fish options, give basa a go. You’ll love how easy and flavourful it is!
Prep Time: 20 minutes
Cook Time: 30 minutes
Yield: 4 servings
Ingredients:
500g Basa fish, cut into 4cm/1½in squares
4 tbsp cornflour
100ml sunflower oil
2 garlic cloves, minced
1 tsp grated ginger
70g frozen peas
1 tbsp light soy sauce
1 tsp sugar
1½ tbsp honey
60ml water
1 tsp freshly ground black pepper
Method:
1. Heat the oil in a wok or deep, heavy-based saucepan to 180°C/350°F or when a chopstick is placed in the oil and bubbles start to form. Lightly dust the fish with cornflour, and gently slide into the oil. Make sure it is well spaced and not overcrowded. Cook for about 3-4 minutes or until golden brown. Remove from the wok, drain on kitchen paper and set aside.
2. Using back the same wok with about 1 tablespoon of oil, add the garlic and ginger, cook for 1 minute or until fragrant and not brown. Add the frozen peas and cook for 1 minute.
3. Return the fish into the wok and toss to combine. Mix light soy sauce, sugar, honey, water and black pepper, pour into the wok. Toss to combine. Bring to the boil and cook until the sauce starts to thicken. Transfer to a serving plate and serve warm.
