Pan seared basa fillet, with shallot cream sauce


A nice fillet of roasted or seared fish, presented with luscious white wine sauce, I must be in a dreamland! Well, I am not, and this is not the luxurious white wine or béchamel sauce, but it is equally yummilicious and silky.

I had these Indian basa fillets lying in my refrigerator and was wondering what to make. Then I thought let’s try the white wine sauce. Unfortunately, I had no wine with me and its pouring since yesterday here. So, I decided to use my own little invention of this silky smooth sauce that tastes so good that it can be used with anything, from roasted chicken breast to pan seared tofu to fish fillets, you name it! This sauce is really easy and quick to make, has the crunchiness from the shallots and the richness of cream and milk.

This recipe will serve two.


  • 2 fish fillets, I am using Indian basa fillets.
  • 4 shallots and 1 spring onion; remove the green part and keep aside to be used for garnishing.
  • 3 gloves of garlic and 1 green chilli, very finely chopped.
  • Butter for frying the fish and to cook the sauce.
  • Salt, chilli flakes, pepper, and pinch of meat masala (optional).
  • 1/3 cup low fat cream.
  • 1/3 cup milk.
  • 1 teaspoon corn flour.


Marinate and fry the fish:

  • Clean the fish fillets and marinate with salt, pepper and my magic ingredient meat masala. Meat masala is completely optional, but it gives that yummy spicy kick. Keep aside for half an hour.
  • Heat 1 tablespoon of butter, and fry the fish fillet, starting with skin side down. Fry for around 4 minutes on each side or till the fillets are cooked through.

Prepare the sauce:

  • Heat 2 tablespoon of butter.
  • Add garlic and chilli and fry for a minute.
  • Cut each shallot in half and also chop the white part of the green onion. Add these to the pan.
  • Fry for 3-4 minutes, and season with salt and pepper.
  • Now add cream and milk, mix and cook for a minute.
  • Add corn flour to thicken the sauce and cook for 2 minutes; adjust the desired consistency with milk.
  • Switch off the flame and season with green onions.

To serve, place the fried fillet on a plate and gently spoon the sauce on top of it. Here, I am serving this with mashed potato (click here to go the recipe).


Hope you enjoy this!

Stay tuned for many more yummilicious recipes.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s