Have you ever planned to cook something, searched for the recipe online, reached out to friends and then finally when it was time to cook, ended up making something else altogether?
Well, I did. In fact, I often do this.
So, a couple of weeks ago, I was looking for a simple recipe for Basa fish. I had two Basa fillets in my freezer and wanted to do something different with it. That’s when I reached out to Tina Basu who writes at Twinkling Tina cooks for a simple yet amazing recipe.
She is actually one of my two go-to food bloggers when it comes to dependable recipes. I like how she deconstructs every step making it easy for non-cooks like me. Moreover, there is no hard and fast rule when it comes to cooking with her. That’s the warm vibe I get from her blog and I love it. So, I approached her and as amazing as she is, I had with me the link to a simple and easy Basa dish, Baked Basa Fillet, in the next few minutes of asking.
But as luck would have it, my 10-month-old daughter got sick and I couldn’t find the time to buy or order two important ingredients which I needed as per Tina’s recipe. The husband wasn’t in town either to get those for me. The Basa was getting old and I needed to do something with it immediately. So, like always, I took a gamble.
This is what I did.
I mixed lime juice, ginger garlic paste, oregano, sage, black pepper and salt in one bowl. Then I soaked the Basa Fillets, which I had cut into smaller pieces, in that very mixture for 5 minutes or so. I didn’t have Mayonnaise at home, so I had to make do without it.
The next thing was bread crumbs. Well, as luck would have it, there was no bread at home either. I know, it sounds strange because who doesn’t have bread at home? Well, it seems, I don’t! Without the bread for the crumb, I didn’t know what to do until I sprinkled semolina on one side of the Basa Fillets. Honestly, I didn’t have any idea if that would work. But since I was taking a risk, I decided to go all the way.
With all that preparation our of the way, I baked the fillets in a pre-heated oven at 220 Degrees for about 20 -25 minutes. And because I’m a Bengali who just can’t live without rice, I teamed the baked fillets with plain rice, some baked English Cucumbers and a generous helping of butter.
How were the baked fillets?
Well, honestly, it wasn’t that bad. Yes, it wasn’t as crispy as I probably would have liked, though. As you read, I hadn’t used bread crumbs. Then I also ended up using more butter to grease the baking dish which perhaps resulted in that. But overall, it wasn’t bad at all. I guess the risk paid off this time.
Tell me, when was the last time you took a risk while cooking and it worked well or it didn’t end in a total disaster?