Basa with Gin Butter Sauce
Really, you can use any light, white fish for this recipe. Basa is just incredibly inexpensive here (the piece in the photo would’ve cost me less than $2.00), and when cooked properly, is delicious.
I’ve been on a bit of a kick, using Hendricks Gin in my recipes. Vodka is a common ingredient, so I figured, why not Gin? It has these beautiful flavours that could lend well to many dishes. I wasn’t wrong!! It seems to enhance the flavour of butter.
- 2 Basa fillets (or any white, light fish)
- Salt & pepper
- 1 grapefruit, sliced
- A handful of Brazil nuts, chopped
- Green Oak lettuce, washed and torn
- 1/2 cup butter
- 1/2 a white onion, minced
- 1 clove garlic, minced
- 1 birds eye chili, finely chopped
- 1/2 cup Hendricks Gin
- 1/2 cup cooking cream
- 1/4 tsp nutmeg
- Salt to taste
Pat basa dry, cut into thirds, season with salt & pepper. Lightly grease a piece of tin foil, place the fish on it. Bake the basa at 200C until it begins to turn golden (about 15 mins). This is longer than I’d normally cook basa for, but I wanted it to have a firmer texture than usual.
In the mean time, melt butter in a saucepan. Add onion, garlic, and birds eye chilli.
Once fragrant, add the gin, simmer for another minute. Then remove from heat and whisked in cream. Replace over low heat and reduce by 1/3.
Add a little salt and nutmeg.
Place lettuce on a plate, top with fish, then grapefruit, then chopped nuts. Drizzle sauce around the edge of the plate. Serve!
Great paired with a fresh, Semillon Sauvignon Blanc.