Basa

Basa has a mild flavour and soft, flaky white flesh, so it takes well to herbs, spices and sauces. Fillets are usually sold boneless, but run your fingers over the flesh before cooking and remove any bones you find.

Bake chilled fillets at 180°C fan (200°C conventional) for about 15–20 minutes, until steaming hot, opaque and flaking easily. A little oil or butter helps keep the lean flesh moist.

Defrost it in a covered dish in the fridge, then cook it promptly. Don’t thaw fish on the worktop, where the outside can warm while the centre is still frozen.

Use basa in fish pie, fishcakes or a curry. Its mild flavour suits a gently spiced sauce; add the fillets towards the end so the soft flesh doesn’t break up as you stir.

Yes. Basa is milder and softer than cod, so it works well in fish pie or curry, but it can break into flakes more easily; fold it in gently and avoid prolonged cooking.

Keep fresh basa covered on the bottom shelf of a fridge set at 5°C or below, and use it by its use-by date. Keep it separate from ready-to-eat food to prevent drips or contact.

Basa has 16 g of protein per 100 g, compared with 14.9 g in pangasius.