BASA fish filet stuffed ' Pindjur ' rolls

BASA fish filet stuffed 'Pindjur' rolls.

One of my favourite versatile
fish filets meets my new discovery.

Featured fish...BASA filet:
Basa is a type of catfish...native to Vietnam.
photo: agifish.com

This very pleasant and reasonably priced fish has become
one of my go to fish types to create all kinds of interesting recipes.

When it's in the raw state the texture is easily workable.
When cooked...it is adaptable to many accompanying ingredients or side dishes.

My preference of purchase would be to ask the fish monger for the frozen filets instead of the thawed ones on display.

This fish shows a nice white meat that is both light and neutral tasting.
I use it most often for stuffed rolls or simply as filets in several different recipes.

Featured new discovery: ' Pindjur ' purée spread:
...a Turkish condiment consisting of a few very simple ingredients:
roasted peppers, eggplant, onions, tomato paste,
sunflower oil, vinegar, garlic, spices and a touch of sugar.

I've already made a brief mention of this wonderful versatile discovery in my feature story: Spring meals kick off...
Soon, I'll have to buy it by the case load. I'm sure they have this at one of your local ethnic stores.

BASA fish filet stuffed 'Pindjur' rolls
serves 2 persons


(American / Metric measures)

. 4 Basa fish filets (a.k.a.Pangansius or Catfish)
. 1/4 cup (60ml) 'Pindjur'
. 1 small garlic clove (minced)
. 1/8 cup (15g) roasted almonds (crushed)
. 1 Tbsp. (15ml) of olive oil

Seasoning: 1/4 tsp. (1.25ml) each of sea salt, dried tarragon and dried sage

. 4 thick slices strong 'Cheddar' cheese

. 1/8 cup (25ml) white fortified wine like 'Sherry'

     or white wine + 1/4 tsp. (1.25ml) of sugar

Prepare bottom oven rack
Preheat the oven to 375F/190C/Gas 5


1. In a small bowl...mix the 'Pindjur', garlic, nuts and oil together...set aside
2. On a flat surface...lay the filets one next to each other.
3. Spread the ' Pindjur ' mixture evenly in the middle vein of each filet.
4. Place each cheese slice at the tip of each filet.
5. Roll each filet and finish them off by pinning them with a toothpick.
6. Place the rolls with the finishing tip downwards.
7. Prepare a pan (Pyrex glass dish type)...preferably covered with parchment paper.
8. Pour the 'Sherry' wine into the pan and place the rolls with the finishing tip downwards.
. Bake in the pre-heated oven for about 25 minutes.

Serve with your favourite side dish...
...some decadent guiltless
' Cheddar scalloped potatoes ' perhaps?

This same day...a basket of potatoes was waiting
to meet my mandolin to get scalloped!
So I decided to do them both at once. 

Buon appetito and flavourful wishes,

Comments ... ??? ... or suggestions ... write me :o)
Claudia at: foodessa [at] gmail [dot] com

Go HERE for more SAVOURY creations.

Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)
. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later. 

Other FISH based RECIPES that may interest you:
SEAFOOD Splurge with ARTICHOKE Salad
- Calamari (Squid...cuttlefish) Olive Crimini Tomato Linguini
- FISH stuffed FILLET rolls with goat CHEESE roasted TOMATO
- MUSSELS fennel Sambuca ROQUEFORT 
- SEAFOOD Splurge with ARTICHOKE Salad 
- Shrimp_Baked COCONUT Maple Syrup SHRIMP