I miss having seafood, darned expensive stuff on a budget minded life-style. So much imported seafood from sources I have not researched and wonder (question, really) about. I have been craving fish lately and gave into it yesterday...ignoring the lack of knowledge regarding sources while still keeping in mind the frugality of protein costs that runs through me. I adjust my mind to the compartmentalize setting....which carries a degree of aware ignorance - I made that up mahveryownself...I'm sure that's obvious. :) I call this place my Lala-Land....it runs on senses first and chooses to ignore practicalities.
Basa in Lala-Land, baby!!! *happy-happy* clapping with child-like glee.
Lord, this was good. I've not had Basa - a fish renamed to appease American catfish farmers, to detract consumers and...oops...I'm slipping out of Lala-Land. Basa is a white fish. Mild. No distinct fishy flavor, a neutral protein that will take on what flavors it is given. It was cheap, on sale for $3.99/lb. In went two fillets in my Lala-cart.
We had this last night, a Monday. It coincides nicely with Meatless Monday.
Poor lighting, poor camera skills, I know. Good recipe.
This is a rough recipe - salt as you go along, as you add new ingredients.
A pound of fish fillets
A couple shallots, sliced thin
2-4 garlic cloves, minced
Thai spice blend
Tomato, seeds removed and chopped
1/4 c. coconut milk
- Salt the fish, sprinkle with as much Thai blend as you like. Taste the dry spice to get a gauge on how spicy you like it. Set aside.
- Heat saute pan to med-high. Add 2 T. butter, then shallots and garlic and a sprinkle of kosher salt. Let brown.
- Add fillets, let one side cook to half way done.
- Turn fillets. Add coconut milk, chopped tomatoes, and cilantro. A sprinkle of salt if you desire.
- Cover pan with a lid for remaining cook time, which is only 3-5 minutes. This will add moisture and loosen the coconut milk.
- Check the middle of a fillet to see if it's cooked all the way through.
- Serve it up and enjoy.
Signing out of Lala-Land ~