The Left Chapter has moved!
The Left Chapter has moved to a new domain.
You can visit us for all our new content at: https://www.theleftchapter.com/
Thursday, February 5, 2015
Basa Fish Seasoned, Pan-Fried and in a White Wine Shallot Sauce
Recipe by Natalie Lochwin
Basa is an Asian catfish that has become very popular of late due to its mild flavour, (which makes it very versatile to different types of cuisine), its boneless fillets and its low cost. It often costs much less than other fish does. It is becoming more widely available in grocery stores, and is common to those with a wide selection of fish or those that specialize in Asian food.
This recipe can also be used with other firm, white fish with a milder flavour.
First you prepare a seasoned flour mix to coat the fish. This recipe is for 3-4 medium sized fillets. These are generally sold cut thin.
1/2 Cup flour
1/2 tsp salt
1/4 tsp white pepper
1/4 tsp black pepper
1/4 tsp dried thyme leaves crumbled
1/4 tsp turmeric
1/8 tsp hot paprika
Mix all ingredients together with a fork in a bowl until thoroughly blended.
Pat dry the fillets. Spread the flour batter on a large plate. Meanwhile heat 1 tsp extra virgin olive oil and 1 tsp butter in a medium-hot pan that is large enough to accommodate 2 fillets at a time.
Press both sides of each fillet into the flour mixture until covered. Then fry in the pan over medium-high heat until golden brown around 5-7 minutes a side. A lot depends on how you like your fish, but overcooking a fish fillet makes it very dry.
When the fillets are cooked place on a heat proof dish and keep warm in a low oven while you prepare the sauce.
1 shallot minced
1 clove garlic minced
small handful of dill weed chopped.
3/4 cup chicken stock (reduced sodium if available)
1/4 cup white wine
1 tbsp. butter
pinch of turmeric
small pinch of cayenne
De-glaze the pan that you just fried the fish in with the wine for a minute or so over medium heat. Add the butter and cook down a little. Then add the garlic, shallot, cayenne and turmeric.
Add the stock and continue to allow the mixture to simmer until further reduced slightly.
Add the dill weed.
Remove fish from oven and serve topped with the sauce and with rice and lemon wedges. Basa goes perfectly with a nicely chilled white wine.