Pump Up The BasaGet ready for some grilled fish goodness.
Anyone who knows Toit, knows that we’re extremely passionate about our brews. We want to involve you in every little process, from what goes into your beer to the people who make it.
But if you happen to be a Toit veteran, then you also know that we’re just as passionate about our food. That’s why we’re bringing you a section dedicated to the popular ones, the much loved, much celebrated and much consumed dishes at Toit. And we promise you, it’s just as exciting.
First up, Grilled Fish.
What’s on the plate?
Picture this- slow grilled Basa fish, grilled to perfection so that there’s a mild crunchy feeling on the surface while the inside stays soft and tender, steeped in a gorgeous marinade of lemon butter, served with creamy mashed potato and lightly grilled vegetables. Light, delicious and perfectly complemented by a nice, light beer. Now that we have your attention, here are the characteristic attributes of our signature dish.
About the dish
This dish carries the goodness of an in-house marination and that’s all we’re going to tell you about it. We’re secretive and mysterious that way. Apparently that’s an attractive trait.
That’s kind of how the Basa is as well, when in storage- mysterious looking. If you take a look at the Basa in that form, you’ll immediately see why and how the fish manages to remain so fresh. It is frozen solid, nothing more than a hunk of ice.If you don’t know it’s fish, you’ll mistake it for an awkwardly shaped gigantic piece of ice.
That’s kind of how the Basa is as well, when in storage- mysterious looking.
Because the dish requires to be cooked to perfection, the block of ice is left out to thaw, so that it reaches room temperature before it is cooked. This is critical so that the fish is thoroughly cooked and no part remains raw.
As far as cleaning the fish is concerned, we don’t use turmeric powder to wash the fish like most people do, because we don’t need to. We have a scientific sanitising approach to the whole process, and the fish is extremely fresh. That’s also why it doesn’t have a yellow colour, which is common to most fish washed with turmeric. Another reason we avoid the turmeric cleaning method is because this alters the taste of the Basa majorly.
Because of the delicate nature of the dish, a lot of details go into ensuring that the outcome is flawless.
Because of the delicate nature of the dish, a lot of details go into ensuring that the outcome is flawless. The great part about this dish is that it’s great for both fish lovers, as well as people who aren’t sea food enthusiasts.
But, what about Beer?
Of course, no meal is really complete unless you accompany it with the perfect brew. The Grilled Fish goes really well with the light beers, because the subtle flavours of the grilled fish are best complemented by the light flavours of the light brews.
The Grilled Fish goes really well with the light beers.
Also, because the lighter beers like the Toit Tint-In-Wit carry a citrus flavour, they work towards enhancing the lemon butter flavour of the grilled fish perfectly.
The Toit Excuse
We were sure we wanted this dish on our menu all along because this kind of dish complements our beers. We’re a brewpub, and serve all kinds of delicate foods, and brews, so a fish with an overpowering smell would have been highly undesirable in a setup like ours. That’s why the Basa was a sure shot.
The great part of being a brewpub is that we have the freedom of serving a whole variety of foods, in contrast to say a restaurant that probably has to stick to one kind of cuisine.
We have the freedom to experiment, and at Toit, food is not incidental.
We have the freedom to experiment, and at Toit, food is not incidental. It is one of the main reasons we want people to come by. That’s why, even if you’re not a beer drinking person, you can still come by and have an enjoyable experience at Toit.