A different way to cook fish that will blow your mind.
We venture, once again, into the wonder that is taste paring - this time with a fish recipe: Oven Baked Basa with Cashews with a side of a Snow Pea-Green Salad with Grapes and Lime Dressing.
I started by melting margarine and brushed it lightly on the fish. I used a mix of breadcrumbs and minced cashew to bread the fish and baked my fillets in the oven. This worked wonderfully and the final result was crunchy, toasty and nutty on the outside, with a soft a juicy inside. Perfection!
To balance out the richer protein choice, I went with a fresh, tangy salad - with a base of kale and snow peas cut in bite-size pieces. I coupled these with a lime dressing, sprinkled fresh mint on top and added grapes for sweetness.
Just like all the other recipes presented this week, this one draws its roots into the science of taste paring - coupling foods with similar aromatic components and balancing these out with complementary flavors.
This recipe is part of the 2020 - Week 27 menu of Foods with Real Chemistry. Look under Menus for the other recipes of the series or Subscribe to our mailing list and receive complete weekly menu ideas with everything from the grocery shopping list to all standardized recipes in a menu, as well as an organized Order of Cooking list to save you time in the kitchen.
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