Fresh Basa Fish Fins For Steaming

Basa cut as thick pieces with the fin left attached, so each piece carries a fan of pale spiny rays along one edge and a wide sheet of skin covering the flesh. The flesh is a translucent pinkish-white with a bright pink flush where it meets the skin, and the skin itself is mottled pale pink. They are shown on a steel bench with the fin rays standing up, and again as clean trimmed pieces on a wooden board.

The flesh is soft, mild and gelatinous, and the fin and skin turn tender and springy once cooked. Steam the pieces with ginger and spring onion, drop them into a hotpot at the table, or braise them in a light sauce.

• Thick pieces with the fin attached
• Translucent pinkish-white flesh
• Soft, mild and gelatinous
• Steam, hotpot or braise

Keep frozen at -18°C or below. Thaw in the refrigerator and cook thoroughly before eating.