From my kitchen: Fish fillet with white sauce

This is an alternative way of cooking basa fillets that we usually cook Asian-style (with soy sauce and ginger or teriyaki sauce). I used milk instead of cream for the sauce so it’s not a heavy kind of white sauce. My auntie has specifically requested for this recipe so I’m inclined to think that this was a hit at the dinner table.

Ingredients

6 – 8 fish fillets (I used freshwater basa fillets for the photo above)

salt and pepper

dill

1 tablespoon butter

2 cloves garlic, chopped

1 tablespoon flour

5 pieces button mushrooms, sliced

5 tablespoons white wine

1/4 cup milk

chicken stock or water

1 tablespoon lemon juice

salt and pepper

Method

1. Season the fish fillets with a little salt, pepper and dill. Steam cook them or panfry then set aside.

2. In a pan, melt the butter and add in the garlic. Cook for about 1 minute. Add in mushrooms and cook for a another minute. Then add in the flour and stir until the mixture forms a paste.

3. Add in white wine and stir until the paste becomes a thick liquid. Then add milk and chicken stock or water and stir to your desired sauce consistency. Just keep adding chicken stock or water to thin out the sauce – the sauce will thicken as it boils.

4. Season the sauce with salt and pepper.

5. Place the fish fillets into the pan with the sauce to reheat the fish, about 3 minutes.

6. Serve and enjoy.