Cream dory, also known as basa, is a mild, slightly sweet white fish that takes on whatever flavours you cook it with, which is exactly why it works so well cut into skinless, boneless cubes. These cubes are ready to go straight into a fish curry, a coconut-based Southeast Asian style stew, or battered and fried for bite-sized fish and chips, no filleting or bone-picking required, which also makes them one of the easier seafood options to serve to children. Because the flesh is delicate, cream dory cubes cook quickly, usually just a few minutes in a simmering curry or a hot pan, and they are done as soon as they turn opaque and flake apart easily with a fork; overcooking beyond that point dries out the naturally soft texture.

If you are marinating the cubes before frying, keep it brief, a short soak with turmeric, chilli, and a little lemon juice is usually enough, since the mild fish absorbs flavour fast. When buying, look for cubes that are pale and moist rather than dry or discoloured at the edges. Keep the pack refrigerated and cook it within a day, or freeze it flat so the pieces separate easily later.

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