Pan-Fried Basa Fillets With Asian Marinade
Pan-Fried Basa Fillets With Asian Marinade is a gluten free, dairy free, and pescatarian recipe with 2 servings. One serving contains 811 calories, 162g of protein, and 7g of fat. For $14.55 per serving, this recipe covers 49% of your daily requirements of vitamins and minerals. 18 people have made this recipe and would make it again. A mixture of cod fillets, carrot, ginger-garlic paste, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 45 minutes. This recipe is typical of Asian cuisine. It is brought to you by Foodista. Overall, this recipe earns an excellent spoonacular score of 94%. If you like this recipe, take a look at these similar recipes: Pan-Fried Chicken Cutlets with Indian Yogurt Marinade, Pan Fried Cod with Asian Dressing, and Pan-Fried Asian-Style Crab Burgers.
Servings: 2
Ingredients:
2 large basa fillets
2 tablespoons low-sodium soy sauce
2 tablespoons sweet chilli sauce
1 tablespoon ginger-garlic paste
salt and pepper to taste
oil for frying
1 large carrot, finely grated
2 spring onions, finely chopped
Equipment:
frying pan
Cooking instruction summary:
Marinate the fillets with the soy sauce, chilli sauce, ginger-garlic paste and salt and pepper to taste for at least half an hour. Heat the oil in a frying pan. Shake off the extra marinade from the fillets and fry on both sides on medium heat until cooked through. Remove and place on serving tray. Add the remaining marinade to the pan and turn up the heat. Let it bubble until it thickens and gets syrupy. Pour over the fillets. Garnish with the carrot and spring onions and serve with steamed white rice or noodles.
Step by step:
1. Marinate the fillets with the soy sauce, chilli sauce, ginger-garlic paste and salt and pepper to taste for at least half an hour.
2. Heat the oil in a frying pan. Shake off the extra marinade from the fillets and fry on both sides on medium heat until cooked through.
3. Remove and place on serving tray.
4. Add the remaining marinade to the pan and turn up the heat.
5. Let it bubble until it thickens and gets syrupy.
6. Pour over the fillets.
7. Garnish with the carrot and spring onions and serve with steamed white rice or noodles.
Nutrition Information:
covered percent of daily need
