Indulge in this delightful Smoked Basa Recipe that combines the subtle, smoky flavors of basa with the vibrant sweetness of sweetcorn pilau and the savory crunch of garlic potatoes. This dish offers a perfect balance of textures and tastes, making it an ideal choice for a cozy family dinner or an elegant meal with friends.
Did you know? Basa fish, also known as Pangasius, is a freshwater catfish native to the Mekong Delta in Southeast Asia. Its popularity has soared globally due to its mild flavor and flaky texture, making it an excellent canvas for various culinary preparations. Smoked basa, in particular, offers a cost-effective and equally delicious alternative to smoked haddock, bringing a unique twist to traditional dishes.
To truly enjoy this dish, serve the smoked basa on a bed of the fragrant sweetcorn pilau, allowing the flavors to meld beautifully. A side of garlic potatoes adds a satisfying crunch and a garlicky depth. Garnish with fresh lemon wedges for a zesty kick and a sprinkle of chopped fresh parsley for a touch of colour and freshness. Pair this meal with a crisp, chilled white wine like Sauvignon Blanc to enhance the overall dining experience.
Store any leftovers in airtight containers. The smoked basa and sweetcorn pilau can be refrigerated for up to 2 days. The garlic potatoes will keep well for up to 3 days in the fridge. For longer storage, freeze the pilau and the fish separately in freezer-safe containers for up to 1 month. Potatoes, however, are best enjoyed fresh and may not retain their texture well after freezing.
To reheat the smoked basa and sweetcorn pilau, place them in an oven-safe dish, cover with foil, and warm in a preheated oven at 180°C (350°F) for about 15 minutes or until heated through. Alternatively, you can microwave them on medium heat for 3-4 minutes, stirring halfway through. Reheat the garlic potatoes in a frying pan over medium heat for 5-7 minutes, stirring occasionally, until they're crispy and hot.
We'd love to hear how you enjoyed this recipe! Share your thoughts in the comments below, and don't forget to subscribe to our newsletter for more delicious inspirations straight to your inbox. Whether you're a seasoned cook or a kitchen novice, this smoked basa with sweetcorn pilau and garlic potatoes is sure to become a new favorite in your culinary repertoire.
This Smoked Basa Recipe brings together the smoky richness of basa fillets with the aromatic sweetness of sweetcorn pilau and the savory crunch of garlic potatoes. Perfect for any occasion, this dish is both satisfying and easy to prepare, offering a delightful combination of flavors and textures that will impress family and friends alike.
Preheat the grill to high.
lace the smoked basa fillets on a foil-lined baking tray. Season lightly with salt, pepper, and 1/2 tsp garam masala.
Grill the fish for 8-10 minutes until opaque and cooked through. The fish should flake easily with a fork.
Heat the vegetable oil in a medium saucepan over medium heat.
Add the red onion and cook for 5 minutes until softened and golden.
Add the garlic and 1 1/2 tsp garam masala, cooking for an additional 2 minutes while stirring.
Stir in the basmati rice to coat it with the spices.
Pour in the vegetable stock, bring to a boil, then reduce to a very low simmer. Cover and cook gently for 12-14 minutes until the stock is absorbed and the rice is tender.
In a separate dry frying pan, char the drained sweetcorn over high heat, stirring occasionally.
Reduce the heat, add the spinach to the pan, and stir until wilted.
Mix the charred sweetcorn, spinach, and chopped coriander into the cooked rice.
Boil the potato chunks in salted water for 10-12 minutes until tender. Drain and set aside.
In a large frying pan, heat the olive oil over medium heat.
Add the minced garlic and cook for 1-2 minutes until fragrant.
Add the boiled potatoes to the pan, tossing to coat them in the garlic oil. Cook for an additional 5 minutes until slightly crispy.
Season with salt and pepper to taste. Garnish with fresh parsley if desired.
Divide the sweetcorn pilau between two plates.
Place a grilled smoked basa fillet on top of each serving of pilau.
Serve with a side of garlic potatoes and lemon wedges.
Servings 2
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Fiona O'Sullivan is the passionate editor of Great Food Ireland, a popular blog dedicated to celebrating traditional Irish cuisine and culinary heritage. With a rich background in food writing and a deep love for Ireland's gastronomic culture, Fiona brings a wealth of knowledge and enthusiasm to her role. She curates authentic recipes, shares culinary stories, and explores the vibrant food scene across Ireland. Fiona's dedication to promoting Irish food traditions has made Great Food Ireland a beloved resource for food enthusiasts around the world.
