Name: Lemongrass Chili Basa Fish Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2
Cuisine: Asian
Ingredients: 2-4 basa fish (pangasius) fillets; 2 lemongrass; 1-2 chilies; A pinch of salt & pepper

For me, lemongrass is a wonderful ingredient that can elevate the taste of every type of meat, fish, or tofu, such as lemongrass tofu or chicken. Native to Southeast Asia, with a pleasant but unique aroma, it becomes a perfect herb for cooking, besides being used in extracting essential oil for treatment therapy and relaxation. So, why not combine lemongrass and basa fish (pangasius fish)? With the lemongrass chili basa fish recipe, the mild flavor and tender texture of basa fish are a perfect match with the aroma of lemongrass.

Ingredients for Lemongrass Chili Basa Fish

To bring this delightful dish to life, gather the following items:

Frozen Basa Fish (Pangasius Fish): This will serve as our main ingredient. I often buy fresh basa fish in Vietnam. However, outside of Vietnam, it is sold as frozen fillets, and it’s totally fine to use for making this dish. I even feel happier because I don’t have to remove the bones while eating pangasius fish anymore. For two people, I used 2 fillets of 150g (5.3 oz) each.

Lemongrass: This is a fragrant plant often used in Southeast Asian cooking. It smells nice, like lemons, and tastes a bit like lemons too. Lemongrass has long, green stems, and we mainly use those parts. In cooking, people usually cut or crush lemongrass to bring out its flavor. You can add it to dishes like noodles, soups, curries, stir-fries, marinades for beef, pork, or fish, and make herbal tea. For example, we can steam clams with lemongrass to enhance the flavor and smell of the dish.

When you buy lemongrass, pick ones that look fresh and green. If you see some that are dark and dry, they’re old. You might need to peel off 1-2 layers before using them. You’ll need approximately two stalks of lemongrass, finely chopped, to infuse the dish with its unique citrusy aroma.

Chili: We’ll dice it to provide a subtle kick of heat to the recipe. If you can’t endure spiciness like me, reduce the amount of chili in the dish. I used only 1 chili.

With these basic ingredients in hand, let’s proceed to the next part.

Instruction for Lemongrass Chili Basa Fish

Step 1. Fry Pangasius Fillets

Basa fish is very easy to cook. You don’t have to thaw it before cooking, just directly add it to the pan on medium heat. Remember to wash it first to remove residues and ice outside the fillets.

Carefully place the cleaned Basa fish in the pan with 1 tbsp of vegetable oil. Fry the fish until it’s fully cooked. You’ll know it’s ready when it turns a golden-brown color and easily flakes apart. Remove the cooked fish from the pan and use a fork or chopstick to break it into small pieces. Set these aside for later.

Step 2. Fry Lemongrass and Chili

While your fish is cooking, take those two stalks of lemongrass and chop them finely. This will release their wonderful citrusy fragrance. Dice the single chili into small pieces. Be cautious with the seeds; they can make your dish quite spicy.

If you have a blender, it’s much faster: cut the lemongrass into small pieces and add them to the blender with the chili. Blend for 1-2 minutes until finely chopped.

In the same pan you used for the fish (no need to wash it), add a touch more oil if needed. Put the minced lemongrass and chili into the pan and fry them until they turn golden brown. This step will infuse your dish with aromatic flavors.

Alternatively, if you prefer to expedite the cooking process, you can fry the pangasius fillets and lemongrass simultaneously in separate pans. This will require cleaning an additional pan, but the choice is yours.

Step 3. Combine basa fish and lemongrass together

Once the lemongrass and chili are golden and fragrant, it’s time to reunite them with our cooked fish. Carefully return the broken fish pieces to the pan. Stir everything together thoroughly, ensuring the lemongrass and chili are evenly distributed throughout the dish.

As you stir, taste the dish, and add a pinch of salt if needed to suit your preference. Remember, a little goes a long way, so start with a small amount and adjust as necessary.

Serving Suggestions

This flavorful dish pairs wonderfully with steamed rice, providing a balance to the bold flavors. A spritz of lime or a drizzle of soy sauce can add an extra layer of taste on the dish.

For a bit of freshness, consider adding a side salad, some steamed vegetables, or soup. You can make them while preparing the lemongrass chili basa fish or later, but remember to cook the rice in the instant pot/rice cooker before starting anything else.

With these serving suggestions in mind, you’re ready to enjoy your homemade Lemongrass Chili Basa Fish!

Storing leftover and reheating

Storing Leftovers:

What if you can’t consume all the fish you prepared? As easy-going as cooking, there are no special requirements when storing cooked basa fish. To preserve your Lemongrass Chili Basa Fish leftovers, allow them to cool to room temperature before transferring them to an airtight container. Store the container in the refrigerator, where it will stay fresh for 2-3 days.

Remember to consume the leftovers within 3 days maximum, even if you keep them in the fridge. After 2 days, their quality starts to deteriorate.

Reheating Leftovers:

To reheat the dish, remove the container from the fridge. Reheat the Lemongrass Chili Basa Fish in the microwave or on the stove over low to medium heat. Stir gently to distribute flavors, and taste to adjust seasoning, adding more salt or chili as needed for your preferred taste. This simple reheating process will revive the dish’s delightful flavors.

More Pangasius Fish Recipe

As a Vietnamese, I’m familiar with pangasius fish since I was a child. Therefore, I collected many recipes for it. You can discover more recipes below:

Let’s have wonderful meals with Pangasius Fillets!