Smoked Basa

Basa fillet pieces smoked with apple wood and served with blanched asparagus

Short History: As such smoking food dates back to millennia ago, when the early man would smoke the hunted flesh to preserve it for a longer time. Over time, he realised that smoking food also enhanced the flavours. In modern times, smoking as a means of preserving food was quite widespread in Europe and among communities where fishing was a prominent activity. However, in most recent times, it was possibly the British Navy and the East India company who smoked fish to preserve it for their expeditions. Smoking fish was practiced in smokehouses all over England during the Medieval period. This modern-day smoking goes by the name of barbecuing in Western countries or tandoor in the sub-continent. The Smoked Basa is a fusion preparation..

What is Smoked Basa: Smoked Basa is a classic seafood-based main course fusion preparation. The marinated Basa fish is smoked with wood apple and served with blanched asparagus. The Basa fish exudes a distinct smoky flavour of the wood apple..

Top ways to prepare: You can also smoke the Basa in a smoker or a charcoal grill. You can try a smoking gun or a smoke infuser..

Cooking Tips: You can marinate the Basa fillets with seasoning and lemon juice and cover them in an aluminium foil and grill them..

Serving Suggestion : Smoked Basa is a classic fusion recipe that goes well with a soup or an aperitif. You can also serve Baked Potatoes, roasted carrots and Caesar salad..