BASA FILET WITH WHITE SAUCE
HALOO!
Oh my holly friends, have been long time since my last recipes October 2019! And now the world having challenge with happening and I heard a lot of people working from home, including me.
12:11 pm in Sydney, most of people having lunch than I try sneaking time, continuing writing foods that I had cooked from my kitchen. Seriously, I'm trying to be healthy this week and decide to cook BASA FISH. In Australia, we have a lot fish market and seafood market such as Seafood Brothers who sell fresh Basa fish and kind Seafood product.
I tell you, this typical fish has soft texture, tasty without putting any salt and a bit creamy. 8 minutes baked in Oven or grilled is my consideration while haven't much time to cook at home. My suggestion cooking fresh, mix with some mash potatoes and Asparagus.
Oh my holly friends, have been long time since my last recipes October 2019! And now the world having challenge with happening and I heard a lot of people working from home, including me.
12:11 pm in Sydney, most of people having lunch than I try sneaking time, continuing writing foods that I had cooked from my kitchen. Seriously, I'm trying to be healthy this week and decide to cook BASA FISH. In Australia, we have a lot fish market and seafood market such as Seafood Brothers who sell fresh Basa fish and kind Seafood product.
I tell you, this typical fish has soft texture, tasty without putting any salt and a bit creamy. 8 minutes baked in Oven or grilled is my consideration while haven't much time to cook at home. My suggestion cooking fresh, mix with some mash potatoes and Asparagus.
I'm explaining it in easy English and let me know in the comment if you hav any thought.
EQUIPMENT
- Copper oval pan / Oven pan
- Wood/plastic/stainless steel head tongs
- Oven
- Spoon measurement
- Cooking scales
THE FISH
- 2 Pieces 0.600 Kg Basa fillet
- 1 Oz Onion or shallot
- 1 Tbsp Maldon sea salt
- 1 Tsp black papper
- 3 Tbsp unsalted butter
- Sauvignon Blanc Wine
- 2 Tbsp Vinegar
- Chopped Australia Parsley
THE SAUCE
- 1 Tbsp Fresh lemon
- 2 Tbsp butter
- Pinch Salt
- Pinch black paper
- 2 Tbsp White wine
LET'S COOKING!
- Chop onion Prepare all fish fillet and spread salt, black paper throughout the fish. Put into oven tray and next pour white wine, vinegar and butter, last is placing bread paper.
- On hot stove, place the oven tray and leave about 5 minutes on high heat until the water just shimmering.
- After 5-7 minutes, remove the pan from stove and put it in oven 220℃ for 13 minutes.
- Remove the paper, reduce water from the tray to a pot.
- Cook butter following by lemon, salt, black paper, cook 2 minutes and add fish water into it for 5 minutes.
- Fish ready to serve, cut into 2 pieces and add more vegetables also your favourite potato.
NOTED
- Feel free if you would like to try different kind of fish such as Barramundi or Salmon.
- 150 gram each enough for 1 person as long as cook together with other salads and potatoes. I'm suggesting to buy Fillet on fish market without but whole fish and filleting it by yourself because requires time and skill.
