Name: Rosemary Basil Basa Fish Triangles InButtered Garlic Shalots Basil SauceOnBed of steamed rice recipe by Neetu Suri at BetterButter
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 2
Ingredients: A) Marinade; 500 gms basa fillets.; Dried Rosemary and basil : 1/4 tsp each; Salt, Pepper; 1 tsp Ginger garlic paste; Olive oil for saute; B) Gravy; few drops of oil; Green garlic twigs: 2 chopped; Ginger chopped: 1tbsp; 4 Shallots; Bell peppers: 1/2 cup; Leak handful; Green stalks of spring onions and green garlic; Fresh Parsley, Thyme; Salt pepper; Few drops of balsamic vinegar

ABOUT Rosemary Basil Basa Fish Triangles InButtered Garlic Shalots Basil SauceOnBed of steamed rice RECIPE

I cook this occasionally, but flavours of sauce and delicate Basa is to die for.

Ingredients Serving: 2

A) Marinade
500 gms basa fillets.
Dried Rosemary and basil : 1/4 tsp each
Salt, Pepper
1 tsp Ginger garlic paste
Olive oil for saute
B) Gravy
few drops of oil
Green garlic twigs: 2 chopped
Ginger chopped: 1tbsp
4 Shallots
Bell peppers: 1/2 cup
Leak handful
Green stalks of spring onions and green garlic
Fresh Parsley, Thyme
Salt pepper
Few drops of balsamic vinegar

Instructions

Clean and pat dry basa fillets.
Then add dried rosemary, basil, salt, pepper, ginger garluc paste and few drops of lemon juice.
Keep it aside for marination for 5-10 min.
Heat a gril pan and add dollop of butter/olive oil.
And cook on medium flame till both sides are bit crispy and stay juice from inside.
Cut them in triangles and keep aside
Add little olive oil/ low fat butter to a hot pot
Add fresh garlic twigs (green garlic if available) coarsed followed by ginger coarsed
Let it turn almost golden brown.
Then add Shallots and saute
Add bell pepers, leak, green stalks of garlic and spring onions.
Add fresh basil/dry, rosemarry, salt, pepper any other seasoning if you like. Switch off the flame.
Run a hand blender in the stock and seive in thick mesh to get a beautiful glazy sauce
No thickening agent added
Add few drops of balsamic vinegar.
Place a bed of rice in middle. Carefully pour the sides all around, layer basa triangles and garnish with fine chives/green of spring onions and coriander.

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