Basa Fillets in Tomatillo Sauce

Ingredients

• 3 teaspoons chicken soup base 
• 1.5 pounds basa fillets (Vietnamese catfish)
• 1 tablespoon corn oil 
• 3 tablespoons cilantro leaves fresh chopped
• 1 clove garlic minced
• 3  jalapeño peppers cut into large pieces
• 1 tablespoon juice of lime fresh
• 0.5 cup onion chopped
• 1 tablespoon salt to taste
• 1 pound tomatillos fresh
• 2.5 cups water 
• 1.5 cups rice long grain white

Equipment

• frying pan
• sauce pan
• pot
• blender
• broiler
• slotted spoon

Directions

1. Combine the rice, water and bouillon in a saucepan. Bring to a boil, then cover and reduce the heat to low. Simmer for 15 minutes or until rice is tender and water has been absorbed. Set aside.
2. Meanwhile, in a large pot, bring about 2 inches of water to a boil.
3. Add jalapenos, and cook for 5 minutes, then add the tomatillos. Boil for 5 more minutes.
4. Remove the tomatillos with a slotted spoon, and transfer to a blender.
5. Add 1 clove of garlic, salt and 1 or 2 jalapenos. Puree until liquid, then taste, and blend in more jalapeno as desired. Set aside.
6. Heat the corn oil in a large skillet over medium heat.
7. Add the onions and 1 clove of garlic; cook and stir until fragrant.
8. Add the fish fillets, and cook for about 2 minutes per side.
9. Pour in the tomatillo sauce, and mix in the cilantro and lime juice. Simmer for a few minutes, or place under a broiler until fish flakes easily with a fork.
10. Serve fish immediately on a bed of rice. Spoon sauce over the top. Enjoy with your favorite ice cold beverage. Buen Apetito!