How to make Pan Fried Basa with Sweetened Pineapple Sauce -
An absolute delectable seafood maincourse served with an interesting preparation of pineapple sauce
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Basa Fillets, Pineapple (पाइनेपल/अनानास)
Cuisine : Fusion
Course : Main Course Seafood
यह रेसिपी हिंदी में पढ़ने के लिए Click Here
For more recipes related to Pan Fried Basa with Sweetened Pineapple Sauce checkout Thai Style Basa, Khud Style Baked Fish, Grilled Fish, Green Masala Steamed Fish . You can also find more Main Course Seafood recipes like Daab Chingri Crab Curry Crab in Black Pepper Sauce Malwani Prawn Curry
Pan Fried Basa with Sweetened Pineapple Sauce Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
Prep Time : 16-20 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Pan Fried Basa with Sweetened Pineapple Sauce Recipe
Basa Fillets cut into 2 inch pieces 400 grams
Pineapple chopped 8-10 cloves
Salt to taste
Lemon juice 1 tablespoon
Oil 2 tablespoons
Spring onion greens chopped a few
For Pineapple Sauce
Pineapple cut into ½ inch cubes 1 small
Butter 1 tablespoon
Garlic chopped 8-10 cloves
Ginger chopped 1/2 inch piece
Onion chopped 1 small
Spring onion green chopped 1 stalk
Salt to taste
Milk 2 tablespoons
For Soyabean Stick
Soya flour 1 cup
Onion chopped 1 small
Turmeric powder a pinch
Red chilli powder 1 teaspoon
Cumin seeds 1 teaspoon
Method
Step 1
Marinate the fish with garlic, salt and lemon juice. Set aside for 10-15 minutes.
Step 2
To make the pineapple sauce, melt the butter in a non-stick pan. Add the garlic, ginger and sauté for a minute.
Step 3
Add the onion and sauté till translucent. Add the pineapple cubes and sauté for a minute.
Step 4
Add the spring onion green, salt and milk and mix well. Cook for a minute and set aside.
Step 5
To make the soyabean stick, combine together soyabean flour, onion, turmeric powder, red chilli powder, salt and cumin seeds in a bowl. Add sufficient water and knead into a firm dough.
Step 6
Roll the dough into a half inch thick roti and cut into 5 inch thick strips.
Step 7
Heat sufficient oil in a kadai and deep fry soyabean strips till golden brown. Drain on absorbent paper.
Step 8
Heat 2 tablespoons oil in another non-stick pan and shallow fry the fish fillets till golden brown on both sides.
Step 9
Pour the pineapple sauce in a serving plate and assemble the fish fillets.
Step 10
Add the chopped spring onion greens and garnish with soyabean sticks.
Step 11
Serve immediately.
Nutrition Info
Calories : 1946 Kcal
Carbohydrates : 84.6 gm
Protein : 127.5 gm
Fat : 117.2 gm
Other : Fiber- 46.5gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
