I’ve been trying to get more fish into our diet and fell in love with this recipe for Basa fillets. The sweet soy glaze is a bit similar to the unagi sauce, so I’ve been referring to this dish as the poor man’s version of grilled Unagi (Unagi Kabayaki).
Ingredients (serves 4):
- 2 pieces Basa fillet (~500g)
- 3 tbsp flour
- Sea Salt
- Fresh ground black pepper
- 2 tbsp canola oil – divided
- white sesame seeds (optional)
Ingredients for the soy glaze:
- 4.5 tbsp soy sauce
- 3 tbsp mirin
- 3 tbsp sake
- 2 tbsp sugar
- Combine all ingredients for soy glaze in a bowl and set aside. Put the flour in a shallow dish.
- Pat dry the Basa fillets and cut it into individual portions. Season the fillets with sea salt and fresh ground black pepper on both sides.
- Press the seasoned fillet pieces in the flour on both sides. Dust off excess flour and set aside.
- Heat 1 tablespoon of canola oil in a frying pan over medium heat. Add half the fillets and cook until both sides are golden, about 7 minutes. Wipe off the pan and heat the remaining tablespoon of oil and cook the remaining fish.
- Once all the fillet pieces are cooked, add all of them back into the pan. Turn up the heat and pour in the soy glaze mixture. Let it boil for several minutes to reduce and thicken. While it boils, use a spoon to spoon the glaze over the fish. Serve fish over hot rice, drizzle with extra glaze and topped with white sesame seeds if desire.