Steamed Basa
I was strolling through hmart one day and saw some beautiful basa filets. It reminded me of a steamed basa dish that I had at Yuki Japanese Restaurant in Fremont, CA, all the time when I was younger. I decided to give it a try and was really happy with the result. This dish is SO simple but wonderfully light and delicious. Basa is really tender when properly cooked, and it also has a lovely flavor. Steaming it and seasoning it gently with ponzu (which pairs well with the other components) brings out the best of the basa. Basa is hard to find outside of Asian supermarkets, but I'd definitely recommend giving it a try if you can find it -- basa is also relatively affordable ($6/lb at hmart)
Active Time: 20 min
Total Time: 20 min
Ingredients
> basa filet
> soba noodles
> green onion
> ponzu
Instructions
1. Steam the basa filets for ~5 minutes, or until fully cooked through (~120F at the thickest point). Flip the filets halfway through to ensure uniform cooking.
2. In the meantime, cook soba noodles in a pot of boiling water.
3. Prepare a plate with a bed of soba noodles, gently layer the basa filet on top, and garnish with thin strips of green onion, cut lengthwise. Serve with ponzu on the side or poured over the top.
Notes/Tips:
> I've only seen this dish once, at Yuki Japanese Restaurant in Fremont, CA. I haven't seen anything quite like this dish elsewhere. Optionally, add some small cubes of various squashes (e.g. zucchini) when steaming the fish to go with the dish.