Zesty Asian Black Pepper Basa Fillets with Savory Sauce

Asian Black Pepper Basa Fish Recipe

Overview

Dive into the delightful flavors of this Asian Black Pepper Basa Fish, where tender fish fillets are marinated in a savory blend, then pan-fried and served with a rich black pepper sauce. Perfect for a satisfying main course, this dish pairs beautifully with fried rice and a refreshing salad, making it an ultimate choice for your next meal.

Ingredients

Ingredient	Quantity
Basa fish fillets	2
Vinegar	1 teaspoon
Dark soy sauce	2 teaspoons
Black pepper powder	½ teaspoon
Sesame (Gingelly) oil	1 tablespoon
Garlic (finely chopped)	2 teaspoons
Ginger (finely chopped)	1 teaspoon
Spring onions (bulb & greens, chopped)	8
Dry red chili (deseeded, cut into diamonds)	1
Whole black peppercorns (lightly crushed)	10
Cornstarch	1 tablespoon
Water	1/3 cup + ¼ cup (for slurry)

Nutritional Information (per serving)

Calories: Approximately 220
Protein: 25g
Carbohydrates: 10g
Fat: 10g

Preparation Time

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 2

Instructions

Marinate the Fish: Begin by combining the vinegar, 1 teaspoon of dark soy sauce, and black pepper powder in a mixing bowl. Add the basa fish fillets, ensuring they’re well-coated in the marinade. Allow the fish to marinate for 30 minutes to absorb the flavors.
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Pan-Fry the Fish: Heat a flat skillet over medium flame and add a few drops of oil. Carefully place the marinated basa fish on the skillet, frying each side for about 2 minutes. Since fish cooks quickly, keep an eye on it to prevent overcooking. Once done, transfer the fish to a serving platter.
Prepare the Black Pepper Sauce: In a separate skillet, heat sesame oil over medium-high flame. Add the finely chopped ginger and garlic, sautéing for 30 seconds until fragrant. Next, toss in the chopped spring onion bulbs and continue to sauté for another minute.
Add Sauce Ingredients: To the skillet, add salt, freshly cracked black pepper, the remaining dark soy sauce, and vinegar. Pour in 1/3 cup of water, bringing the mixture to a brisk boil.
Thicken the Sauce: In a small bowl, create a cornstarch slurry by mixing the cornstarch with ¼ cup of water. Reduce the flame and slowly stir in the slurry, allowing the black pepper sauce to thicken to your desired consistency. Once thickened, turn off the heat.
Serve: Generously pour the black pepper sauce over the pan-fried basa fish on the serving platter. This dish pairs exquisitely with Burnt Garlic Veg Fried Rice and a Broccoli Orange Asian Salad, creating a delightful dining experience.
Finish with a Sweet Note: To conclude your meal on a sweet note, consider serving Homemade Almond Walnut Chocolates as a perfect dessert.