Looking for a simple yet stunning new way to serve beautifully baked fish at home to your lovely family or your dearest Mum as a surprise on Mothers’ Day? Summers tend to cause digestion issues and hence a lot of non-vegetarians prefer to stick to seafood and fish in particular during these hot n humid months.
I’m talking delicious white, juicy flaky fish here- Basa, Tilapia, Snapper, Salmon or Trout all work beautifully for this recipe which requires thick firm boneless fillets about an inch thick. Procuring such fish is now possible even in lockdown thanks to easy online delivery options.
Baked fish generally conjures up a very bland n dry image in most people’s minds, yes, I’m aware, but I can assure you that it’s all about technique and timing and not one bit rocket science. So shed off those mind blocks and simply follow my easy-step by-step YouTube video (link provided) to see how quick n easily it is done.
A sophisticated looking, light gourmet delight ready within minutes, this is my ultra flavourful & moist Oriental style baked Basa. Juicy n tender fish fillets, slathered with an awesome homemade sticky Barbeque glaze that’s somewhat savoury n sweet, with a hint of spicy, completely elevating its droolworthy level! What’s more, when you slip it into the oven to roast or pan fry it on high heat, it caramelizes to give off this gorgeous shine, taking the yumm factor a few notches higher!! Watch your kids drool as you spoon some of your rich brown homemade barbeque sauce onto their plates and then fight for some more, just like mine did!
Served with a quick light stir fry of easy-to-procure colourful assorted vegetables such as onions, carrot, zucchini and a few bright greens. Also some carbs in the form of panfried noodles or steamed rice as a side if you wish.
This is the perfect balanced, complete and light summer meal that’s a triple bonanza- requires minimum prep, tickles your taste buds & fills your tummy without any heaviness, while proving you to be the perfect home chef whipping up fancy looking meals for your loved ones!
Don’t forget to write in and let me know how your Mum enjoyed your labour of love – it’s always a delight to hear from all of you. And I nearly forgot-do wish your mums’ and grand mums a very joyful Mothers’ Day from me!
“A mother is she who can take the place of all others, but whose place no one else can take.” -Cardinal Mermillod
Recipe for Oriental Style Glazed Baked Fish
Ingredients (Serves 4 Persons)
- 1 kg Baasa boneless fillets, or any other thick & firm white fish
For the glaze:
- 5 tablespoons dark soy sauce
- 5 tablespoons brown sugar / 4 tbsp refined white sugar
- 2 tablespoons sesame or olive oil
- 2 tablespoons apple cider vinegar / white vinegar
- 1 tablespoon Oyster sauce (optional)
- 2 teaspoons Schezuan sauce / Sriracha or any chilli sauce
- 5 cloves garlic, finely minced
- 1 tablespoon ginger, finely chopped / grated
- 4 teaspoons cornflour mixed into slurry with 2 tbsp water
- ½ teaspoon white sesame seeds for garnish
For Stir Fried Vegetables (Serves 4 persons)
- 1 medium onion, cubed
- 2 carrots, finely julienned or grated
- 1 small yellow zucchini, chopped or cubed
- 4-6 pieces baby corn, cut into halves
- 100 gms spinach, blanched or any other Chinese greens
- 2 cloves garlic, finely chopped or ½ teaspoon garlic powder
- Salt to taste
- ½ teaspoon white pepper powder
- 1 teaspoon red chilli flakes
- 1 tablespoon oil
Procedure for glazed fish
- Preheat oven to 180°C & line a baking tray with parchment paper. Grease it well.
- Heat 2 tbsp oil in a small saucepan over medium heat. Add finely minced ginger and garlic and stir fry continuously for 30 seconds.
- Add all the remaining ingredients into the saucepan namely soy sauce, vinegar, Schezuan sauce, sugar, oyster sauce, and stir for 2 minutes on low -medium flame.
- Add cornflour slurry and stir well to thicken-thick enough so it can be brushed onto the fish fillets without dripping too much.
- Now place the fish fillets on the tray & brush the glaze on the top and sides. Turn and repeat on the lower side.
- Bake the fish for 15 minutes at 180 degrees Celsius. Then increase the oven on high and cook for another 3 minutes to caramelise the top. This will allow the fish to be just cooked and juicy without getting dry. Remember the fish will continue to cook on residual heat once removed from the oven too.
- Remove from the oven & transfer onto serving plates. Garnish with sesame seeds and serve with stir fried vegetables and noodles or rice.
Procedure for Stir Fried Vegetables
- Heat 1 tablespoon oil in a wok on a high flame. Add chopped onions & stir fry on high heat for 2 minutes.
- Add baby corn, zucchini and stir fry again.
- Now add in the carrot juliennes and stir quickly without allowing it to overcook.
- Add blanched spinach, salt, pepper, chilli flakes and garlic and saute again for 30 seconds.
- Higher heat for a shorter time in a wok helps our veggies to retain their crunch and colour.
- Spoon out onto serving plates and place the fish fillet on top.
- Garnish with roasted sesame seeds.
- Fish fillets: suitable for this recipe – any firm white fish fillets such as Snapper, Tilapia, Cod, Emperor or Salmon. Avoid using tuna/ seer fish (surmai) or mackerel for this recipe as they tend to dry out easily.
- Stir Fried Vegetables: You can use any veggies you like, just remember to add them to the pan separately according to their cooking time, leaving the greens and mushrooms for the end to prevent them from overcooking or getting limp.