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WE DID IT!!!!!!
Today, we’ve officially signed the lease for our brick-and-mortar space for #MusangBH.
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If you could see me crying in my car right now. We couldn’t have made this happen without support from you all - friends, family, our community, and our peers. You are all part of this journey. And we can’t wait for you to be there with us as we build this thing.
From the bottom of our hearts, THANK YOU!
#MusangBH
#HeartSoFull
Pan seared Basa
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Basa marinated with white wine, lemon juice and cajun spices served with scallion mash with creamy lemon butter sauce.
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Location: Pi Bar and Kitchen, Andheri
Price: ₹645
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dream lunch situation: fish n chips fresh out of the fryer, ordered to-go and eaten picnic-style on the grass across the street, with a view of the sparkling blue kameole beach // we ordered the deep-fried basa (an ocean catfish) and furikake fries with wasabi ranch on the side (furikake = a japanese seasoning of chopped seaweed + dried fish + sesame seeds + sugar + salt) along with fresh passion guava juice + mango lemonade
Basa fish is one of my favorite fish to use. It is very low in fats and high in protein. Super easy to prepare and perfect to store for meal prep. Here's a personal favorite recipe for basa fish.
Ingredients •4 basa fish fillets about 8 ounces each •8 teaspoons of olive oil •4 Tablespoons lemon juice •1/4 teaspoon lemon-pepper seasoning •1/2 teaspoon garlic powder •Dash of paprika •Sea salt to taste •1 Tablespoons parsley chopped
Instructions •Preheat oven to 425 degrees. •Pat fish fillets dry and place in a baking dish sprayed with cooking spray. •Pour lemon juice and olive oil over fish. •Sprinkle remaining ingredients over fish. •Bake uncovered for 10-12 minutes or until fish flakes with a fork. •Can also broil near the end for a bit more crust on the fish