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Tuesday, 23 May 2017

Smoked Basa Fish in a Creamy White Wine Sauce



Smoked Basa Fish in a Creamy White Wine Sauce

Smoked Basa fillets (or River Cobbler) are my all time favourite fish, quite mild in flavour, boneless and skinless.
I make this sauce fairly often because it is so easy to make and tastes delicious. Also because it is made with semi skimmed milk rather than cream it’s quite healthy stuff.
Smoked fish is fairly salty so apart from the stock cube the seasoning you need is minimal in fact I don’t use any extra seasoning at all.
For 2 fillets of fish you will need:-

1 – Vegetable Stock Cube
1- Level Table Spoon of Plain Flour
1 – Table Spoon of Garlic Oil 
(or olive oil if you prefer) 
50 Ml – White Wine
400 Ml – Semi Skimmed Milk
And of course the fish, use any smoked fish you prefer but believe me Basa is the best.



Gently pan fry the fish in the oil on both sides until it is about 75% cooked.










Then take out the fish and put it to one side, no need to keep it warm because it’s going back in the sauce.
Drain a little of the oil away if you feel there is too much for the sauce then scrape and loosen all the lovely flavoured bits in the pan, and then add the stock cube and the flour.










Stir and cook for half a minute then add the wine and make a paste, let the wine cook out for a couple of minutes.










Add the milk little by little each time making a paste until you have used all the milk.










Now add the fish into the sauce and cook gently for about five minutes.

Now you’re done.

Serve with vegetables, rice or noodles.