Tropical Spiced Basa

Updated at: Mon, 22 Jan 2024 15:54:13 GMT

Step 1

MORSELS OF CRISP BUTTERNUT Preheat the oven to 200°C. Spread out the butternut pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up.

Step 2

PREP THE LIME & COCONUT YOGHURT Boil the kettle for step 3. Halve the lime. Slice off 2 circles for the basa and cut the rest into wedges. Place the coconut yoghurt in a small bowl with half of the chopped coriander and some seasoning. Mix to combine and set aside for serving.

Step 3

WE LOVE TO SALSA! Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain on completion and place in a bowl with the diced red onion (to taste), the remaining chopped coriander, and the diced cucumber. Toss together with a squeeze of lime juice. Season and set aside for serving.

Step 4

PREP & BAKE THE FISH When the butternut reaches the halfway mark, give it a shift and return to the oven for the remaining cooking time. Pat the basa dry with paper towel and season. Cut 2 pieces of tinfoil – large enough to wrap around a whole fillet. Place some rinsed baby spinach in the centre of each piece and cover with the basa. Drizzle with oil and spoon over the pineapple habanero sauce to taste. Top with the circles of lime, close up tightly to seal them in, and place on a baking tray. Bake in the oven for 6-8 minutes until soft and flakey.

Step 5

DISH IT UP Plate the chunks of roast butternut alongside the fish parcels. Open them up and sprinkle over a little of the fresh salsa. Serve the remaining salsa on the side with a dollop of coriander yoghurt. Garnish with any remaining lime wedges and serve the remaining yoghurt on the side to add to your meal as you please. Dig in, Chef!

Step 6

Chef's Tip Be careful, the pineapple habanero sauce is hot. Taste it first and use at your own risk!

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