Quick and easy

Even before I blink, the day is over! Good God! Given the rate at which days are whizzing past I’m never going to have enough time to prep for my big day. Phew. So much to do, so much to do.

Yes, I’ve got all the wedding preps to be done and apart from that there’s this list in my head of the things that I want to try in the kitchen before I get married. Something like a trial run before the actual thing! With a little over a month to go I’m going to be mighty glad if I get more than just half of these done.

Thanks to the feeling of being on roller skates all the time, these days I’m always looking for something simple, easy and quick to rustle up in the kitchen. This fish recipe fits the bill perfectly and what I like about it is that you can just marinate and refrigerate it and use it as and when you need. I’ve used Basa for this dish because the white fleshy fish soaks up flavours really well without loosing it’s identity. I served this fish with a simple fried rice and it made a lovely meal that we finished off with a chocolatey dessert.

Grilled basa with ginger and soy
250 gms of Basa fillets, cleaned and cut

For the marinade
3 tsp of light soy sauce
1 tsp of fish sauce
2 1-inch pieces of ginger, crushed with the peel on
1 large green chilli, roughly chopped and crushed
1/2 tbsp of cornflour
2 tbsp of cold water
Salt to taste

Mix all the ingredients together for the marinade. Stir well to ensure that the cornflour doesn’t leave behind any lumps.

Pour the marinade over the fish and spread well to ensure it coats all the fillets evenly. Keep in the fridge for about 4 hours or even better if you can allow it to marinate overnight.

Pre-heat the grill for about 10 minutes at 200 degrees Celsius. Place the fillets of fish on a greased tray, drizzle some sesame or vegetable oil over them and grill for about 15 minutes at 180 degrees Celsius or until done. Serve hot with steamed rice or a stir fry.

*If you want an oil-free version, then you can steam the fish separately and then heat the ingredients of the marinade to form a sauce, pour the sauce over the steamed fish and enjoy!
*While adding salt to the marinade remember to taste it multiple times because both the soy sauce and the fish sauce are quite salty.
*Add some lemon grass or even crushed garlic to up the flavours of this dish.  

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