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:

Quickview
811k Calories
161g Protein
6g Total Fat
14g Carbs
94% Health Score
Limit These
Calories
811k
41%

Fat
6g
11%

  Saturated Fat
1g
8%

Carbohydrates
14g
5%

  Sugar
10g
12%

Cholesterol
387mg
129%

Sodium
1315mg
57%

Get Enough Of These
Protein
161g
324%

Selenium
298µg
426%

Phosphorus
1861mg
186%

Vitamin B12
8µg
137%

Vitamin A
6493IU
130%

Vitamin B6
2mg
114%

Potassium
3894mg
111%

Vitamin B3
19mg
98%

Magnesium
300mg
75%

Vitamin D
8µg
54%

Vitamin B1
0.72mg
48%

Vitamin E
6mg
41%

Vitamin B2
0.64mg
37%

Vitamin K
30µg
30%

Zinc
4mg
28%

Iron
4mg
22%

Folate
80µg
20%

Calcium
167mg
17%

Vitamin C
13mg
16%

Vitamin B5
1mg
15%

Copper
0.3mg
15%

Manganese
0.27mg
14%

Fiber
1g
6%

covered percent of daily need
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Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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