Baked Basa in Soy Red Wine and Ginger sauce


Baked basa It’s not often that you will see this from me, but when I do cook something good, I’ll make sure I post it up here… And last night, I really pulled it off with a semi-experimental baked basa fillet in a soy, red wine, and ginger sauce… Recipe follows…

Ingredients

  • Basa fillets (or any white fish)
  • 3 tablespoons Red wine
  • 3 tablespoons Soy Sauce
  • 1 tablespoon Olive Oil
  • 2 teaspoons Sesame Oil
  • 1 tablespoon crushed ginger
  • salt and pepper to taste

The above volumes are estimated – to be honest, I just poured the liquids into a bowl without measuring. Try to keep the amounts to the ratio above, however, and you should be fine. Crush the ginger directly into the bowl with the liquid ingredients and mix.

Place your fillets on an oven tray on a large sheet of aluminium foil – ensure there’s enough to bring the edges together to loosely enclose the fish. Pour some of the liquid over the fish – it’s good to use quite a lot. Loosely enclose the fish as described, and place in an oven at about 200 degrees C. Cook for about 10 minutes, until the fish is cooked through. It should still be very moist.

Carefully transfer the fish to a plate, and pour some of the sauce over it. Add your favourite vegetables, and eat! Sublime.

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