Deliciously Smoky: Easy Smoked Basa Fillet Recipe for a Flavorful Meal

Written by Jessica Lopez.

6 REVIEWS

| 4.5 AVERAGE

Published at 18-02-2024

Edited on 03-04-2025 | 8:36 AM

Seafood Recipes

Course: Main Course

Cuisine: Asian

Difficulty: Easy

Servings

4 servings

Prep Time

15 minutes

Cooking Time

20 minutes

Total Time

35 minutes

Fat

10g

Protein

25g

Carbohydrates

0g

Calories

220 kcal

If you're looking to elevate your dinner game with a dish that's both simple and full of flavor, then this smoked basa fillet recipe is just what you need! Basa fillet is a versatile fish that absorbs flavors beautifully, making it an excellent choice for smoking. Whether you're hosting a dinner party or simply enjoying a quiet meal at home, this recipe will impress your guests and satisfy your taste buds. Smoking the basa gives it a rich, smoky aroma that pairs perfectly with various sides, from fresh salads to creamy mashed potatoes.

Plus, it's packed with protein, making it a healthy option for any meal. In this recipe, we'll guide you step-by-step on how to prepare and smoke basa fillets at home. You'll discover the perfect brine to enhance the fish's natural flavors and learn about the best wood chips to use for that ideal smoky finish.

Not only is this dish delicious, but it also showcases your culinary skills without requiring advanced techniques. You can even customize the seasoning to match your personal taste! So, whether you're a seasoned home cook or a beginner looking to try something new, this smoked basa fillet recipe is easy to follow and guarantees a delightful outcome. Get ready to impress your family and friends with this mouthwatering dish that’s sure to become a favorite in your kitchen.

Let’s dive into the recipe and bring some smoky goodness to your table!.

Essential Ingredients of smoked basa fillet recipe

  • Basa fillets: 4 pieces (about 1 pound total)

  • Olive oil: 2 tablespoons

  • Lemon juice: 2 tablespoons

  • Garlic powder: 1 teaspoon

  • Paprika: 1 teaspoon

  • Salt: 1 teaspoon

  • Black pepper: 1/2 teaspoon

  • Fresh herbs (like dill or parsley): for garnish

Measurement Units of smoked basa fillet recipe

  • 4 basa fillets (approximately 150-200 grams each)

  • 2 tablespoons olive oil

  • 1 teaspoon smoked paprika

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1 lemon (for juice and wedges)

  • Fresh herbs (like parsley or dill, for garnish)

Step by Step Instructions For smoked basa fillet recipe

  • Step - 1

    Begin by gathering your ingredients and tools. You'll need fresh basa fillets, your choice of wood chips for smoking, olive oil, lemon juice, garlic powder, paprika, salt, and pepper. Don’t forget a smoker or a grill with a lid.

  • Step - 2

    Prepare the basa fillets by rinsing them under cold water and patting them dry with paper towels. This step ensures that the seasoning adheres well to the fish, resulting in a flavorful smoked fillet.

  • Step - 3

    In a small bowl, mix together the olive oil, lemon juice, garlic powder, paprika, salt, and pepper. This marinade infuses the fish with a delightful flavor. Adjust the seasoning according to your taste preferences.

  • Step - 4

    Brush the marinade generously over both sides of the basa fillets. Allow them to marinate for at least 30 minutes in the refrigerator. This resting period helps the flavors penetrate the fish, enhancing the overall taste.

  • Step - 5

    While the fillets are marinating, prepare your smoker or grill. If using a smoker, soak your wood chips in water for about 30 minutes. This will create a nice, smoky environment. If using a grill, set it up for indirect heat.

  • Step - 6

    Once the wood chips are ready, place them in the smoker box or directly onto the coals of the grill. Preheat your smoker or grill to around 225°F (107°C). This low and slow cooking method allows the fish to absorb the smoky flavor without drying out.

  • Step - 7

    Carefully place the marinated basa fillets on the smoker rack or grill grates. Close the lid and smoke the fish for about 1 to 1.5 hours, or until it reaches an internal temperature of 145°F (63°C). Keep an eye on the temperature to ensure even cooking.

  • Step - 8

    During the smoking process, periodically check the wood chips and replenish them if necessary. This will maintain a steady smoke, enhancing the flavor and aroma of your basa fillets.

  • Step - 9

    Once the fish is perfectly smoked and flakes easily with a fork, remove it from the smoker or grill. Let it rest for a few minutes before serving. This resting period allows the juices to redistribute, making each bite tender and juicy.

  • Step - 10

    Serve your smoked basa fillet with fresh lemon wedges and a side of your choice, such as a light salad or grilled vegetables. Enjoy the delightful smoky flavor that elevates this simple dish to gourmet status.

Additional Notes of smoked basa fillet recipe

  • Ensure your basa fillets are completely thawed if previously frozen. This helps in even cooking and better flavor absorption.

  • Marinate the fillets for at least 30 minutes before smoking to allow the spices to penetrate the fish. You can also marinate overnight for a more intense flavor.

  • When smoking, maintain a consistent temperature between 180°F to 200°F (82°C to 93°C) for optimal results. Too high a temperature can dry out the fish.

  • If using a stovetop smoker, ensure proper ventilation to avoid smoke buildup in your kitchen.

  • Experiment with different wood chips like hickory or applewood for varying flavors. Each type of wood will impart a unique taste to the basa.

  • Serve the smoked basa fillets with a squeeze of fresh lemon juice to enhance the flavors and add brightness to the dish.

  • Pair with sides like a fresh salad or roasted vegetables for a complete meal.

Special Equipment of smoked basa fillet recipe

  • Electric smoker or stovetop smoker

  • Wood chips (preferably hickory or applewood)

  • Meat thermometer

  • Plastic wrap

  • Marinade container

Expert Chef Tips of smoked basa fillet recipe

  • Start by marinating the basa fillets for at least an hour to infuse flavor.

  • Use a mix of wood chips like hickory and apple for a balanced smoke profile.

  • Ensure the smoker's temperature stays between 175°F and 200°F for optimal cooking.

  • Keep the skin on the fillet for added moisture and flavor during smoking.

  • Experiment with different herbs and spices in your marinade for a unique taste.

  • Let the smoked fillets rest for about 10 minutes before slicing to retain juices.

  • Pair your smoked basa with a fresh salad or zesty sauce for a refreshing contrast.

  • Consider brining the fish beforehand for enhanced texture and flavor.

  • Use a digital meat thermometer to ensure the fish reaches an internal temperature of 145°F.

  • Serve with lemon wedges to brighten up the smoky flavors.

Ingredient Sourcing and Quality Tips of smoked basa fillet recipe

  • Basa fillets: Look for fresh, wild-caught basa for the best flavor.

  • Smoker wood chips: Choose high-quality, untreated wood chips for a clean smoke.

  • Olive oil: Opt for extra virgin olive oil for better flavor and health benefits.

  • Herbs: Buy fresh herbs from local markets for vibrant flavor.

  • Salt: Use sea salt or kosher salt for better seasoning control.

  • Spices: Source organic spices for a richer taste and fewer additives.

  • Lemon: Select firm, brightly colored lemons for the best juice and zest.

  • Garlic: Use fresh garlic for a potent flavor profile in your marinade.

  • Paprika: Look for smoked paprika for an added depth of flavor.

  • Honey: Choose raw honey for a natural sweetness that complements the fish.

Dietary Considerations of smoked basa fillet recipe

  • Smoked basa fillet is a versatile dish that caters to various dietary preferences. It is an excellent source of protein, making it a great choice for those looking to increase their protein intake.

  • For individuals on a low-fat diet, smoked basa fillet is an ideal option. It is naturally low in fat, allowing for a delicious meal without excessive calories.

  • Those following a gluten-free diet can enjoy smoked basa fillet without worry. The dish contains no gluten, making it suitable for people with celiac disease or gluten intolerance.

  • If you are on a heart-healthy diet, smoked basa fillet is a great choice. It is rich in omega-3 fatty acids, which are known for reducing the risk of heart disease and promoting overall heart health.

  • For anyone monitoring their sodium intake, it is important to choose low-sodium options when smoking basa fillet. This allows you to enjoy the flavors without excessive salt.

  • Individuals following a pescatarian diet can incorporate smoked basa fillet into their meals easily. It provides a delicious seafood option while adhering to their dietary choices.

  • The dish can be adapted for those on a ketogenic diet. By pairing smoked basa fillet with low-carb vegetables, it can fit perfectly into a keto meal plan.

  • Smoked basa fillet is suitable for those following a Mediterranean diet, as it includes healthy fats and lean protein. It can be served alongside whole grains and fresh vegetables.

  • For vegan and vegetarian diets, smoked basa fillet may not be appropriate. However, there are plant-based alternatives that mimic the texture and flavor of fish for those looking for fish substitutes.

  • If you are concerned about mercury levels in fish, basa is a safer choice compared to other fish species. It has lower mercury levels, making it suitable for regular consumption.

  • People with allergies to shellfish can safely enjoy smoked basa fillet. It is a fish option that does not pose the same risks as shellfish.

  • For those managing diabetes, smoked basa fillet can be a healthy choice. It has a low glycemic index and provides essential nutrients without spiking blood sugar levels.

  • When preparing smoked basa fillet, consider using healthy marinades. Opt for fresh herbs, citrus juices, and low-sodium seasonings to enhance flavor without added calories.

  • If you are meal prepping, smoked basa fillet can be stored in the refrigerator for several days. It makes a convenient protein addition to salads, wraps, or grain bowls.

  • Always ensure that the smoked basa fillet is sourced from sustainable fisheries. This is crucial for environmental considerations and supports responsible fishing practices.

My Review On smoked basa fillet recipe

If you're seeking a delightful seafood dish, look no further than the smoked basa fillet recipe! This dish combines the mild, flaky texture of basa with a rich, smoky flavor that elevates any meal. The preparation is simple: marinate the fillets in a mix of olive oil, lemon juice, and your favorite spices before smoking them to perfection. The result is a tender, flavorful fish that pairs beautifully with fresh salads or hearty grains. One of the best parts? Smoked basa fillets can be enjoyed warm or cold, making them versatile for any occasion. Whether you're hosting a summer barbecue or preparing a cozy dinner, this recipe is sure to impress your guests. Not only is it delicious, but it's also a healthy option packed with protein. Dive into this easy-to-follow smoked basa fillet recipe and savor the smoky, succulent goodness that will leave you coming back for more!

Related Dishes of smoked basa fillet recipe

  • Garlic Mashed Potatoes: Creamy and fluffy, these garlic-infused potatoes make a comforting side that pairs beautifully with smoked basa.

  • Lemon Herb Quinoa: This light and zesty quinoa dish is packed with fresh herbs, adding a refreshing contrast to the rich flavors of smoked basa.

  • Roasted Asparagus: Tender asparagus spears roasted to perfection bring a vibrant crunch and earthy flavor that complements the fish wonderfully.

  • Citrus Salad: A refreshing mix of oranges, grapefruits, and greens drizzled with a light vinaigrette, this salad offers a bright and zesty accompaniment.

  • Savory Rice Pilaf: Fluffy rice cooked with aromatic spices and vegetables, providing a hearty base that enhances the smoky notes of the basa fillet.

Authoritative Cookbooks or Chefs of smoked basa fillet recipe

The Smokehouse Cookbook

by Gordon Ramsay

Smoking Meat: The Essential Guide to Real Barbecue

by Jeff Phillips

Cultural and Historical Context of smoked basa fillet recipe

Basa fish, also known as Pangasius, originates from the Mekong River in Southeast Asia, particularly Vietnam. This fish has a long history of being a staple in local diets and has gained popularity worldwide due to its mild flavor and flaky texture. Smoked basa fillet is a modern twist on traditional smoking methods, which have been used for centuries to preserve fish and enhance its flavor. The art of smoking fish is deeply rooted in many cultures, allowing people to enjoy seafood long after the catch. Today, smoking basa fillet brings together culinary techniques from different cultures, making it a beloved dish in homes and restaurants alike.

Frequently Asked Questions About smoked basa fillet recipe

What is the best way to smoke basa fillet?

The best way to smoke basa fillet is by using a smoker or a grill with indirect heat. Soak wood chips in water for 30 minutes, then place them on the heat source. Smoke the fillet at 225°F for about 1-2 hours, or until it reaches an internal temperature of 145°F.

How long does it take to smoke basa fillet?

Smoking basa fillet typically takes about 1 to 2 hours, depending on the thickness of the fillet and the smoking temperature. Always check for an internal temperature of 145°F to ensure it's fully cooked and safe to eat.

What wood is best for smoking basa fish?

Hickory, apple, and cherry wood are excellent choices for smoking basa fish. Hickory provides a strong flavor, while apple and cherry offer a milder, sweeter smoke that complements the delicate taste of basa.

Do I need to brine basa fillet before smoking?

Brining basa fillet before smoking is recommended as it enhances flavor and moisture. A simple brine of water, salt, and sugar for 30 minutes to 2 hours can help achieve a juicy, flavorful result.

Can I smoke frozen basa fillet?

It's best to thaw basa fillet before smoking for even cooking. Smoking frozen fish can lead to uneven cooking and may not allow the smoke flavor to penetrate properly.

What spices or marinades work well with smoked basa?

A simple marinade of olive oil, lemon juice, garlic, and herbs like dill or parsley works well. Alternatively, a spice rub with paprika, cumin, and black pepper can enhance the flavor of smoked basa.

What side dishes pair well with smoked basa fillet?

Smoked basa fillet pairs beautifully with sides like grilled vegetables, rice pilaf, or a fresh salad. For a heartier option, consider serving it with mashed potatoes or quinoa.

How do I store leftover smoked basa fillet?

Store leftover smoked basa fillet in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months.

Can I use a stovetop smoker for basa fillet?

Yes, a stovetop smoker is a great option for smoking basa fillet. Follow the manufacturer's instructions, and ensure proper ventilation while smoking to avoid smoke buildup in your kitchen.

What is the nutritional value of smoked basa fillet?

Smoked basa fillet is a good source of protein, omega-3 fatty acids, and essential vitamins. A 3-ounce serving typically contains around 100-150 calories, 20-25g of protein, and healthy fats, making it a nutritious choice.

Reviews of smoked basa fillet recipe

Emily Johnson

I tried the smoked basa fillet recipe for dinner last night and it was a hit! The smoky flavor paired perfectly with the lemon dill sauce. My family couldn't get enough of it. Definitely making this again soon!

★★★★★

Michael Thompson

The smoked basa fillet was surprisingly easy to make. I loved the texture and flavor. However, I felt it needed a bit more seasoning. Overall, a solid recipe that I will tweak next time for extra flavor.

★★★★

Sarah Williams

Absolutely loved this smoked basa fillet recipe! The fish turned out flaky and delicious. I served it with a side of roasted vegetables, and it was a perfect meal. Can't wait to share this with my friends!

★★★★★

David Brown

This recipe was good, but I found the smoking time a bit too long for my taste. The basa was flavorful, but I prefer a lighter smoke. Still, it was a nice dish and I enjoyed it overall.

★★★★

Jessica Green

I was skeptical about smoking basa, but this recipe changed my mind! The fish was tender and infused with a lovely smoky aroma. Paired it with a fresh salad, and it was a delightful meal. Highly recommend!

★★★★★

Daniel Harris

The smoked basa fillet was decent, but I expected more depth in flavor. It was easy to prepare, but I think it could use a marinade to enhance the taste. I might give it another shot with some adjustments.

★★★★
Hi! I’m Jessica Lopez

Jessica Lopez is a passionate home cook, food enthusiast, and storyteller who believes that food is more than just nourishment—it’s an experience. Through her blog, she shares recipes, culinary adventures, and inspiration to help others explore new flavors and embrace the joy of cooking. Whether experimenting with ingredients, recreating family favorites, or discovering global cuisines, Jessica’s mission is to connect people through the art of food, one delicious dish at a time.