Recipe: Delicious My Easy Dressing Smoked Basa fish 🥰

My Easy Dressing Smoked Basa fish 🥰. Mix the mayo, tomato, squeeze of lemon and chopped Coriander stir together. Add the fish to a serving plate add the sauce mixture and a slice of. Learn how to cook great Smoked basa.

Pour the butter mix over the fillets, the sprinkle with parsley, salt and pepper to taste. Basa with walnuts - lower carbs. Basa is a white fish I had never tried, but it was recommended to me by the butcher and I'm always interested in trying new fish since it is high in nutrients that my body needs. You can cook My Easy Dressing Smoked Basa fish 🥰 using 5 ingredients and 4 steps. Here is how you cook that.

Ingredients of My Easy Dressing Smoked Basa fish 🥰

1. It's 2 of Smoked Basa Fish.
2. Prepare 1 tbls of Mayonnaise.
3. Prepare 1/2 Tsp of Tomato sauce.
4. Prepare 1/2 tsp of Lemon juice.
5. It's 1/2 tsp of fresh Corriader chopped.

It is inspired by a recipe they had at the store, but their recipe was high in carbs as it included. To cook basa fillets, start by placing each piece of fish in the center of a piece of aluminum foil. You can also add fresh herbs, such as parsley or oregano. Then, fold the foil into the center so the fillets are sealed inside, which will help the fish steam as it cooks.

My Easy Dressing Smoked Basa fish 🥰 step by step

1. Grill the Fish under a grill or dry fry on non-stick pan.
2. Fry on both sides on medium heat for 3 minutes each side. Add 1 squeeze of lemon on the fish..
3. Mix the mayo, tomato, squeeze of lemon and chopped Coriander stir together..
4. Add the fish to a serving plate add the sauce mixture and a slice of lemon for Garnish..

When you're ready to start cooking. A speedy fish supper for two, this recipe uses budget-friendly basa fillets; a flaky white fish with a delicate flavour similar to cod. What's more, it's high in protein and a source of vitamin C, too. A hand filleted fresh water fish with a soft and flaky texture. Cured to lock in succulence, then gently kiln smoked using smouldering oak for robustness and beechwood for a subtle sweetness.