I like my fish to be sliced thinly, almost as if I was preparing it for sashimi. The firm meat of the basa fish makes it somewhat difficult, as my heavy chef's knife isn't the most appropriate knife for such delicate work. But, I managed. You have to roll the pieces lightly in corn starch, to make sure that it doesn't stick once it goes into the pan. Lightly sear, to firm the outsides - the real cooking is done in the broth. I was really careful not to overdo it - the key isn't so much to give it colour as it is to firm up the fish, so as to avoid it from breaking up in the pot.