Basa fish is a stout and heavy variety of catfish with a broad and rounded head. It is alternatively known by names such as Mekong Catfish, Vietnamese Catfish, Bocourti, Pacific Dory, and River Cobbler.

The basa fish belongs to the Vietnam's Mekong River Delta and Thailand's Chao Phraya basin. The basa fish is an important food fish in the US and is labeled as both basa fish and bocourti. The basa fish is sold as panga or pangassius in Europe. The basa is characterized by a blunt snout and a white band on its muzzle.

It is one of the largest edible exports from Vietnam to America. This fish was first introduced to America in 1994. Today it has replaced the home grown catfish in many American eateries. Many big restaurants, hotels and resorts have switched to this fish in favor of the pricey catfish. In UK, the fish is marketed as a cheaper alternative to haddock or cod fish.

Fish Farming in Vietnam
The fish farmers living on the banks of Mekong River in Vietnam have devised a unique method of farming Basa. The fish is raised in pen which uses the water from the natural river to remove its impurities. This relates to the cleaner taste of this fish. It is widely believed that this fish tastes cleaner than most other types of catfish.

Flavor Profile
The fish is known for its white flesh, flaky meat, and sweet -mild flavor. It is considered challenge to other types of catfish.  This fish is flakier than the Channel catfish. The Vietnamese basa is identified by its coarsier and grainier texture. 

Basa Fish Recipes

• Baked Basa – The fish fillets are dipped in the mixture of cornmeal, Parmesan cheese, flour, lemon pepper, freshly chopped parsley, roasted almonds, and baked in the oven. The dish is best served as a snack accompanied by a tartar sauce. It can be garnished with parsley prior to serving.
   
• Basa Thermidor – The fish fillet is dipped in the mixture of milk, margarine, salt, pepper, flour, cheddar cheese, and lemon juice and baked in the oven. The dish is served with a tangy sauce. 

• Bocourti in Ginger Sauce – The fish fillets are grilled after brushing with oil on both the sides and served with a ginger sauce prepared using ingredients like milk, cornstarch, olive oil, onion, ginger root, chili sauce, lemon, sugar, and soy sauce. Generally the fillets are topped with ginger sauce and this is the typical Indonesian way of preparation and serving. The dish is usually teamed with bread, salad or potatoes.

Nutrition
Each 6 oz serving of this fish delivers 154 calories with 22 grams of protein, 6.9 grams of fat, 2.6 grams of saturated fat, 86 mg of sodium, 77 mg of cholesterol, and omega-3 fatty acids.