If you are tired of eating cod and want to enjoy white meat fish with a lighter taste, choose fish base. This fish fillet is very easy to season and cook in a variety of ways. To make an elegant dish, preheat the grill and place the fish filets in a foil wrap filled with lemon and fresh herbs. To make spicy dishes, coat the filets with hot sauce, then grill until cooked. If you want crunchy fish, dip the filets in the cornstarch and fry them in the skillet until they turn golden brown.
Ingredients
Grilled Basa Fish Filet with Lemon and Herbs
- 4 pieces of base fish filet
- 4 tablespoons (20 ml) olive oil
- 4 stalks of fresh herbs (such as parsley, thyme, basil)
- 1 lemon, thinly sliced
- Salt and pepper, to taste
For 4 servings
Spicy Seasoned Grilled Fish Filet
- 4 pieces of base fish filet
- 1 teaspoon (2 grams) black pepper
- 1 teaspoon (5.5 grams) salt
- 2 tablespoons (30 ml) lemon juice
- 4 tablespoons (60 ml) vegetable oil
- 2 tablespoons (32 grams) red chili paste
- 2 teaspoons (4 grams) fresh grated ginger
- 4 cloves garlic, chopped
- 4 tablespoons (55 grams) tomato paste
For 4 servings
Flour Fried Base Fish Filet
- 4 pieces of base fish filet
- 3/4 cup (115 g) cornstarch
- 2/3 cup (83 grams) all-purpose flour
- 1 1/2 teaspoons (8.25 grams) salt
- 1 teaspoon (2 grams) garlic powder
- 1/2 teaspoon red chili powder
- 1 egg, beaten with 1 tablespoon (15 ml) of water
- 1 cups (350 ml) vegetable oil
For 4 servings
Step
Method 1 of 3: Grilled Fish Filet with Lemon and Herbs bumbu
Step 1. Wrap the base fish filet in foil
Prepare 4 sheets of aluminum foil 46-51 cm long. Place a piece of basic fish fillet in the center of each sheet of foil.
Step 2. Season the fish with salt, pepper, oil, lemon and herbs
Pour 1 teaspoon (5 ml) of olive oil over the fish fillet. After that, sprinkle salt and pepper all over the sides of the fish meat. Place thin slices of lemon and add fresh herbs on top.
Use your favorite fresh herbs, such as parsley, basil, or oregano
Step 3. Close the package tightly
Take the end of the pack, then fold it in the middle. Fold the ends in such a way that the fish is tightly tucked into the package.
The aluminum foil will trap the hot steam that appears during the combustion process
Step 4. Heat half of the grill on high heat
If you are using a gas grill, turn one heater on high and leave the other heater off. If you're using a charcoal grill, fill the inside with charcoal and turn it on. Place the hot charcoal on one side of the grill and leave the other side empty.
Keep the grill lid on while you heat the item
Did you know?
Creating two separate areas on the grill will give you better control when cooking the base fish filet. This will prevent the fish from drying out and overcooking.
Step 5. Place the foil wrap on the grill iron, then cover it
Arrange the four foil wrappers on the grill. It is very important to place this package on the “cool” side that is not exposed to direct heat. Close your grill again.
Step 6. Bake the alkaline fish filet for 10-15 minutes
If you're using a thin filet, start checking after 10 minutes of baking. To test, put on oven mitts and remove the package with tongs. Insert a fork into the center of the filet. If the color is opaque and the flesh comes off easily, the fish is done.
- If the fish is not cooked, close the package again and place it again on the grill. Check again after 2-3 minutes.
- Be careful when opening hot packages as the steam will also escape.
Step 7. Serve the grilled base fish filet
Once cooked, transfer the package to a plate. Open each package and place the cooked fish on a plate. Serve fish filets with grilled peppers, potato salad, or vegetable salad.
Store leftover fish in an airtight container in the refrigerator for up to 3 or 4 days
Method 2 of 3: Spicy Seasoned Baked Fish Filet
Step 1. Preheat the oven to 177 °C and place the fish on a baking sheet for grilling
Place 4 fillets of fish base in a row in the pan. You will need to move the oven rack to the center.
Step 2. Season the fish base with salt, pepper and lemon juice
Sprinkle 1 teaspoon (2 grams) ground pepper, 1 teaspoon (5.5 grams) salt, and 2 tablespoons (30 ml) lemon juice over both sides of the filet.
A squeeze of fresh lemon juice will produce the strongest flavor, but you can also use bottled lemon juice
Step 3. Do the marinating process for 15 minutes
Let stand the fish so that the seasoning that has been smeared absorbs. The alkaline fish will absorb the flavors of the salt, pepper, and lemon juice as the marinade progresses.
Since the marinade process doesn't take too long, you can leave it at room temperature
Step 4. Combine oil, chili, ginger, garlic and tomato paste
Pour 4 tablespoons (60 ml) of vegetable oil into a small bowl, then add 2 tablespoons (32 grams) of red chili paste. Stir in 2 teaspoons (4 grams) of freshly grated ginger, 4 chopped garlic cloves, and 4 tablespoons (55 grams) of tomato paste.
Alternative Seasonings:
3 tablespoons (42 grams) melted butter
3 tablespoons (44 ml) soy sauce
2 tablespoons (30 ml) lemon juice
1 1/4 teaspoons (2.5 grams) chili powder
1/2 teaspoon (2 grams) sugar
1 teaspoon (2 grams) dried basil
2 teaspoons (4 grams) dried oregano
Step 5. Coat the base fish filet with the spicy seasoning
Sprinkle the spicy bumby mixture evenly over each filet in the pan. Use the back of a spoon to spread the seasoning over the surface of the filet.
Step 6. Bake the spicy base fish filet for 20-25 minutes
Place the pan with the fish in the preheated oven and cook until the meat comes off easily when scratched with a fork. You can also stick an instant thermometer into the center of the filet to make sure it reaches 63 °C.
Step 7. Remove and serve the spicy base fish filet
Turn off the oven and remove the pan. Serve the fish filets still hot with white rice and grilled vegetables.
If you want to store leftover fish, place the filets in an airtight container and refrigerate for up to 3 days
Method 3 of 3: Flour Fried Base Fish Filet
Step 1. Mix the cornstarch, 3 tablespoons (24 grams) of flour, and various spices
Place cornstarch in a small bowl or pie bowl. Mix 3 tablespoons (24 grams) of flour with teaspoon (8.25 grams) of salt, 1 teaspoon (2 grams) of garlic powder, and teaspoon (1 gram) of chili powder. Stir until all the spices are evenly mixed.
Step 2. Prepare a container to hold the eggs and remaining flour
Prepare 2 more bowls. Place cup (52 grams) of flour in one bowl, then break an egg into the other. Add 1 tablespoon (15 ml) of water to the bowl with the eggs and mix until well combined.
Diluting the eggs with water will make them easier to apply to the fish
Step 3. Heat the vegetable oil for 4 minutes
Pour 1 cups (350 ml) of vegetable oil into a large skillet or saucepan and turn the stove on to medium heat. Let the oil heat up for 4 minutes before using it.
If you prefer, use an oil with a high boiling point, such as peanut oil or canola oil
Step 4. Coat the fish fillets with flour, egg and cornstarch
Lay 4 filets of fish base on a layer of flour, then turn to coat both sides. Transfer the floured filets to the beaten egg and back and forth to stick. After that, lift each filet so that the rest of the egg drips off. Dip the filets in the cornstarch until they are evenly coated.
The flour and egg layers will turn crispy when fried as the liquid in the flour layer evaporates
Did you know?
The cornstarch will make the base fish filet crispy after frying. Fish will not be crispy without flour.
Step 5. Fry 2 fillets for 4 to 5 minutes
Once the oil has heated up and the flour coating has been created, gently place the fish fillets into the skillet. Cook the fish for 2 minutes, then flip the fish over and cook for another 2 minutes. The fish should be golden brown and crispy. If you scratch the surface with a fork, the flesh will peel off immediately.
- Let the oil heat up again before adding the rest of the base fish filets.
- Use 2 spatulas to flip the filet so it doesn't break.
Step 6. Serve the fried base fish filet
Turn off the stove once all the filets have finished frying. Transfer the fish to a plate on a paper towel, then serve while still hot. Complete the fish with lemon wedges and a sprinkling of salt.
- The crispy base fish filet goes well with potato salad or vegetable salad.
- Don't keep the leftover fried basa fish filets as the flour will become mushy.
