Tuesday, May 4, 2010

Basa, baby!!

Glancing at the time stamp from my last post.  (oy)  Moving on......

Oh, hello.

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
Cilantro, chopped
Kosher salt

  • 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.
My children loved this!  My children ~ they love many kinds of seafood.  I think that counts me as lucky, as it makes cooking that much more of a joy when I don't have to restrain desires in the kitchen.

Signing out of Lala-Land ~

Toodles ~


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