#Food Focus – Poached Ginger and Wasabi Basa Fillets

Christmas Eve at our house meant fish and seafood as we celebrated the Feast of the Seven Fishes. I don’t think we ever had seven different kinds of fish but we did our best to have a variety. I remember being so excited for this meal because my Uncle Mike would always have baked lobster on the menu! It was a real treat.

Lobster doesn’t have to be on the menu for a delicious Christmas Eve meal. Some simple and uncomplicated options include baked salmon, shrimp skewers or even poached fish.

This recipe calls for basa fillets bit can be made with fillet of sole, cod, tilapia or any other light white fish. It’s so quick to prepare and the seasonings can be changed to taste.

For 2 servings

Here’s what you need:

2 basa fillets
2 tbsp olive oil
1 shallot, diced
1 large tomato, chopped into chunks
Chicken stock or water
Spinach, kale or bok choy, a few leaves
Flat leaf parsley
Juice and zest of 1 lemon
Ginger and Wasabi aioli mix by Epicure
Salt to taste

In a large enough pan to hold the fillets side by side, heat the olive oil and sauté the shallot and tomato until tender. Add a little salt.
Season the fish with salt and nestle the fillets in the juicy tomato goodness.
Add enough chicken stock to completely cover the fish.
Throw in the greens, parsley, chives and lemon zest.
Squeeze some lemon juice over top and cover it with the lid.
Simmer for about 10 minutes or just until the fish is cooked.
While the fish is simmering, prepare the sauce by adding the ginger wasabi seasoning to some mayonnaise. Thin it a little by adding some of the poaching liquid.
Spoon some of the tomato goodness on the fillet and plate it on the sauce.
Squeeze  little more lemon, top it off with some capers and chopped parsley.

Voilà! Serve it with a side of rice or salad and you have a delicious and easy-to-prepare fish dish for Christmas Eve. Enjoy!


Eating fish is recommended twice a week as part of a healthy diet. Always make sure it’s from a sustainable source and low in contaminants.




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