This week at Central Market, pick up basa fillets for a great price and prepare a delicious, healthy dinner. Basa lends itself to a variety of recipes, two of which you can find here, and another at the end of this post.

Known for its mild taste and white, flaky meat, the basa fish is beginning to challenge other sorts of catfish around the world as the preferred food catfish. The method of raising the catfish in the Mekong River has helped it create a following among those who like fish. The fast-flowing waters of the Mekong give basa meat a cleaner taste than a lot of local freshwater fish raised in stagnant ponds.

First things first: most of the fish sold in the United States as "basa" isn’t really basa at all. (It used to be, but not anymore.)  Real basa is Pangasius bocourti, one of 21 species belonging to the Pangasiidae family of catfish, which is found throughout most of Southeast Asia. As a lot of people who visit Vietnam have discovered, basa is a pretty tasty fish, with a delicate texture and nice white flesh.

When shopping at Central Market, you can be sure that what you see is what you get – our basa fillets are just that – Basa.  Basa is a versatile fish whose flesh is mild enough to take on other flavors but flavorful enough to hold its own in simple preparations, and it remains moist during cooking. If you’re looking for a new fish to give your meals an exotic touch, basa is a good bet. And since it costs a fraction of the price for typical upscale fish like Chilean sea bass or halibut, real basa is great for your budget.

Try this recipe for Udon Noodles with Miso Poached Basa to give your dinner an Asian flavor.

Ingredients
•    1 (32-ounce) container vegetable broth
•    3 tablespoons miso paste
•    1 cup sake or white wine
•    3 1/2 ounces fresh shiitake mushrooms, stems removed and sliced
•    3 scallions, sliced diagonally into 1/2-inch pieces, plus chopped scallions, for garnish
•    2 tablespoons soy sauce
•    1 pound basa fillets
•    12 ounces udon noodles
Directions
In a large pot over high heat, bring water to boil for noodles.
In a large straight-sided frying pan over medium-high heat, whisk together all ingredients except fish and noodles. Bring to boil; reduce to simmer. Add basa fillets, cover, and poach for 10 minutes.
Add udon noodles to rapidly boiling water and cook for 6 to 8 minutes for thin udon and 10 to 12 minutes for thicker udon. Serve udon in a bowl with miso broth. Top with poached basa and chopped scallions.