Smoked Basa

About Smoked Basa

Ingredients

• Basa fillets, cut into big chunks 400 gms
• Borges olive oil 4 tbsps
• Salt to taste
• Black pepepercorns, crushed to taste
• Lemon juice 1 tbsp
• Lemon, cut into weges 1
• Apple wood 100 gms
• Asparagus tips 8

How to Make Smoked Basa (Stepwise Photos)

Method

1. Take basa pieces in a bowl, add olive oil, salt, pepper powder and 1 tbsp lemon juice and mix well. Set aside to marinate for 15 minutes.
2. Burn the apple wood and keep it in a small steel bowl. Keep the bowl among the fish pieces and cover the bowl to trap the smoke.
3. Blanch the asparagus tips in a non-stick pan and drain well.
4. Take the bowl with apple wood out of the bowl.
5. Arrange the basa pieces on a serving platter, keep the asparagus tips on them and serve with a wedge of lemon.

Additional Tips and Tricks

1. Serving Suggestion : Smoked Basa is a classic fusion recipe that goes well with a soup or an aperitif. You can also serve Baked Potatoes, roasted carrots and Caesar salad..

About chef

Chef Shailendra Kekade

Host of the show Style Chef on FOOD FOOD channel

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps