Buttermilk glazed Basa Fillet - toasted pepita crackle – shoestring vegetable flash

Buttermilk glazed Basa Fillet - toasted pepita crackle â shoestring vegetable flash
Buttermilk glazed Basa Fillet - toasted pepita crackle â shoestring vegetable flash
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Basa fillet is seared in canola oil and dredged in Buttermilk batter, coated in pepita crackle then baked in the oven until cooked through and served with sautéed shoestring vegetables in this healthy gourmet recipe. The vegetables in this recipe consist of carrots, zucchini, Daikon root, and red bell pepper. All the vegetables are julienned or sliced thinly like a shoestring and seasoned with salt and pepper then cooked very quickly in a very hot pan to keep it bright and crisp.

Before cooking the basa fillet, prepare the buttermilk glaze and the pepita crackle. The buttermilk glaze consists of buttermilk, Dijon mustard, lemon juice, thyme, Italian parsley, salt and pepper, which are combined to make a batter. The pepita crackle is a combination of toasted pumpkin seeds, panko breadcrumbs, and salt and pepper.

Basa is a type of catfish that is native to Asia, particularly in the Mekong River Delta in Vietnam and Chao Phraya basin in Thailand. Internationally, it is farm-raised in fresh water and is known by different names including river cobbler in the UK, bocourti or basa fish in the US, and panga or pangassius in Europe. Basa has a very mild flavor more delicate than other catfish and is so tender when cooked with no fishy smell. This is quite a nutritious food and is ideal for the weight conscious.

In order for the vegetables to cook very quickly, they are cut julienne – a French term meaning they are cut in long, thin strips. To make julienne strips, you can use a mandolin or a very sharp knife. First cut a flat surface on each of the four sides of the vegetable; this makes the vegetable rectangular. Then cut lengthwise through the vegetable, creating 1/8 inch wide pieces. Finally, stack the sliced vegetable pieces one on top of the other and cut 1/8 inch thick, lengthwise slices.


10-15 min

20 min


  • For Buttermilk Glaze:

  • 250ml Buttermilk

  • 5 ml Dijon mustard

  • 30 ml fresh lemon juice

  • 3 sprig freshly chopped thyme

  • 15 ml freshly chopped Italian parsley

  • Salt and pepper to taste(Mix all ingredients together until homogenous)

  • For Pepita Crackle:

  • 60 ml toasted pumpkin/pepita seeds (350 F for approx 20 minutes, until deeply brown and crisp)

  • 60 ml dry panko bread crumbs

  • Salt and pepper to taste(Once pepita are toasted, blend in a food processor until fine. Mix all ingredients well.)

  • For shoestring vegetables:

  • (serves 3 to 4)

  • 1 Carrot, Large Peeled , quickly blanched

  • 1 Zucchini, Large Green, quickly blanched

  • 1 Daikon Root, Med Peeled, quickly blanched

  • 1 Bell Pepper, Red(Prepare all except pepper by passing through a stainless steel mandolin julienne blade. Julienne red pepper by hand with a sharp French knife)

  • 10 ml, Whole Salted butter

  • Salt and pepper to taste

Preparation Instructions


1 To make buttermilk glaze, combine buttermilk, Dijon mustard, fresh lemon juice, thyme, Italian parsley, salt and pepper and mix well until homogenous. Set aside. 2To make pepita crackle, place pumpkin or pepita seeds on a baking sheet lined with parchment paper. Roast for about 20 minutes in a 350 degrees F oven or until deeply brown and crisp. Once toasted, blend toasted pepita in a food processor until you get a fine ground.


Season with salt and pepper and combined with dry panko breadcrumbs. Set aside. 3 Preheat oven to 400 F. Clean and debone Basa fillet to 7 oz portions ensuring that skin and scales are removed. Pat dry with paper towel.


Season lightly with salt and pepper. In a very hot non-stick pan, sear Basa fillet in canola oil on both sides until golden brown. Remove from pan and allow 2 minutes of cooling. 4Carefully dredge Basa in the Buttermilk glaze to ensure a thick, even coating. Rest Basa on a baking sheet lined with parchment paper.


Press pepita crust over the topside of the Basa and bake in preheated oven for 6 to 9 minutes, until Basa is flaky to the touch. Do not flip or turn Basa during the cooking process. 5Heat a pan with butter until melted and bubbling. Allow butter to brown slightly. Season pan with salt and sautee red pepper julienne for approx 15 seconds.


Add remaining blanched shoestring vegetables and sautee in very hot pan until fully cooked (approx 20 seconds). Season to taste. 6Serve buttermilk glazed Basa on a plate with vegetables on the side.

Restaurant Name

Brookstreet Hotel

Restaurant Address
Canada, Ottawa, 525 Legget Drive,Ottawa, ONK2K 2W2
Restaurant Phone

613 271 1800

Chef Name

Brad Henderson