A chronicle of my kitchen experiments, a little healthy a little indulgent
I love basa and since the time Kalyan posted the recipe of Chilli Garlic Balsamic basa he made I have been trying to get hold of some basa without any luck. Every time I go and ask for basa the fish sellers look at my face as if I am talking in Greek and in a very superior air tell me madam you must be talking about sea bass aka betki and if I try telling them no that is not what I am talking about, that’s it. I guess the story would end there But this weekend I was determined to make it whatever and to add it to I saw this lovely technique of cooking meat called Pan Roasting which was begging to be tried ASAP. So I decided to buy sea bass itself since the texture of it is a little similar to basa, white delicate fish and proceed it with.
I did a little changes to Kalyan’s recipe though, added dried thyme to the marinade along with what he had written and the balsamic vinegar I used was the normal one. And coming to the discovery of the pan roasting which is most certainly one of the best meat cooking technique I have used it a while. It uses a combination of stove cooking and oven cooking and the results you get are amazing. The fish was perfectly cooked not over done but still browned from outside like N likes it, what you do is heat a pan drizzle some oil. pan fry both sides for a little time on the stovetop (for the fish I did a minute on both sides) and later put the same pan in the oven to continue cooking. Result a delicious healthy fish is ready
Recipe – Pan Roasted Chilli Garlic Balsamic Fish (adapted from Finely Chopped)
How I made it
Also this is my first post from the iPhone still to figure out picture alignment etc….