Monday, November 30, 2009

Nunu's Kitchen - Steamed miso basa filet

Food I make!


In case you've been wondering, the answer is no, the Nunu does not make exotic meals every day. What you've seen so far in Nunu's Kitchen posts are "special" meals which I make during weekends when I have time to dally about in the kitchen. During the rest of the week, I make normal boring food. Sorry to shatter your illusion of me as the next Nigella Lawson, would love her boobage, but I am no domestic goddess.
So, what do I eat for the rest of the week? The Pookie is a 'rice bucket', as in he needs his rice at least once a day, every day. I, on the other hand, should not have been born Chinese because I have zero interest in rice. In fact, I once lived without eating any rice for 6 months.
Generally, anything that can be ready to eat in 30mins or less is good during the week, anything that leaves leftovers is even better as that equals tomorrow's lunch.
Here is a really simple dish that I make that requires next to no preparations and no additional seasonings.

Steamed Miso Basa Filet - Feeds 2

You will need:

1 Basa fillet. (According to Wikipedia, Basa is a type of Vietnamese cat fish, I'm using it cos it was on sale at our local supermarket, you can use any type of firm white fish such as cod or haddock)
2-3tbsps heaped of miso paste. (We only have 'Light Miso' at home, if you are using a stronger miso paste, you should most definitely use less)
Fresh ginger, julienned.

Le Methode:
  • Wash and pat dry fillet.

  • Scatter julienned ginger in center of plate where your fish is going to lie. This serves a dual purpose, it prevents the fish skin (if your fish has this) from sticking to the bottom of the plate and it kills that fishy smell that some people find offensive.


  • Place fish on top of ginger.

  • Mix your miso with a small amount of water, your consistency shouldn't be too thick but it should be too runny either. Think gravy like consistency.

  • Pour miso sauce over fish.

  • Pour enough water to cover approx. 1 1/2" - 2" of the bottom of the wok/pot you're going to be steaming the fish in.

  • Place fish onto steaming rack/chopsticks, steam for approx 15mins or until you can poke all the way through the flesh.
  • Eat.


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