Thursday, August 9, 2012

[Tony's Creation]Pan-fried Basa with Kabayaki Sauce

[Prep: 15 minutes | Cook: 20 minutes | Serve: 4 people | Calories: 320/per portion (Estimated) ]

.: Ingredients :.

1- Basa Fillet, cut into piece, 500g
2- King oyster mushroom, stemmed off, cut into pieces, 350g
3- 1/2 medium size of onion, peeled, cut into pieces
4- 1 bell pepper, core removed, cut into pieces
5- 1/2 Roasted seaweed paper, shredded
6- Minced garlic, 1 tbsp
7- Kabayaki Sauce, 5 tbsp
8- Corn starch, 1/4 cup

.: Seasoning :.

1- 1 tsp salt
2- 1/2 tsp of white pepper
3- 1 tsp of garlic powder
.: Steps :.

1- Marinade basa with the seasoning for 10 minutes. Meanwhile, heat the pan with 1 tbsp of oil over medium high heat. Add in the minced garlic and onion with 1/3 tsp of salt. Stir-fry the onion until it is soft. Add in bell peppers and mushroom. Stir-fry it for 3 minutes. Add in 2 tbsp of Kabayaki Sauce.  Mix it well and dish it up.  

2- Clean the pan and dry it well.  Coat each basa with the corn starch. Heat the pan with 2 tbsp of oil over medium high heat. Pan fry the basa until each side is golden and about 90% cooked (about 4-6 minutes).  Put it aside
3- Add in remaining 3 tbsp of Kabayaki Sauce in the pan.  Turn the heat to low.  Boil the sauce until it is caramelized or remaining about 2 tbsp (may takes 3-5 minutes).  Turn off the heat.  Wait until the sauce is thickened (about 2-3 minutes).  Add in the fish and mix it well.  Dish it up and top it with the seaweed. Serve it in hot.

.: Tips :.
1- Do not flip the fish too often while pan-frying it. Turn it to other side only if one side is brown.
2- Kabayaki Sauce contains lot of sugar.  It is easy to get burn when cooking it over high heat. 
3- Kabayaki Sauce contains lot of sugar.  It will be caramelized after cooked.  Let the sauce cool down so it will be thickened. This can help the fish remains crispy.
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