BASA FISH RECIPE RECIPES

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BASA GEDE (BALINESE SPICE PASTE) RECIPE | BBC GOOD FOOD



Basa gede (Balinese spice paste) recipe | BBC Good Food image

A spice paste with nuts, ginger, turmeric and chillies. Whip it up in 15 minutes, keep in the fridge and bring it out to brighten up curries

Provided by Jack Stein

Total Time 15 minutes

Prep Time 15 minutes

Yield makes about 150g

Number Of Ingredients 16

¾ tsp black peppercorns
¼ nutmeg , freshly grated
15g candlenuts, macadamia nuts , cashew nuts or roasted peanuts
½ tsp sesame seeds
30g shallots , roughly chopped
15g ginger , peeled and roughly chopped
20g galangal (or extra ginger), peeled and roughly chopped
7g fresh turmeric , peeled, or 1/2 tsp dried turmeric
1 ½ fat lemongrass stalks, hard outer leaves removed, core chopped
3 large garlic cloves
1 medium-hot red chilli , deseeded and roughly chopped
2 red bird's-eye chillies , roughly chopped
½ tsp shrimp paste
1 ½ tsp palm sugar
1 ½ tbsp vegetable oil
juice ¼ lime

Steps:

  • Grind the peppercorns, nutmeg, nuts and sesame seeds to a fine powder in a spice grinder. Put the mixture in a food processor, add the remaining ingredients with 1 /2 tsp salt and blend to a very smooth paste. Will keep in the fridge for 2 weeks.

Nutrition Facts : Calories 30 calories, FatContent 2 grams fat, CarbohydrateContent 1 grams carbohydrates, SugarContent 1 grams sugar, ProteinContent 1 grams protein, SodiumContent 0.3 milligram of sodium

PAN-FRIED BASA FILLETS WITH GARLIC POTATOES | BBC GOOD FOOD



Pan-fried basa fillets with garlic potatoes | BBC Good Food image

A speedy fish supper for two, this recipe uses budget-friendly basa fillets; a flaky white fish with a delicate flavour similar to cod. Served with lightly crushed garlic potatoes and a fresh and zesty chilli and coriander salsa, this makes a delicious dinner and is ready in just 15 minutes. What's more, it's high in protein and a source of vitamin C, too.

Provided by tsmiles

Total Time 15 minutes

Prep Time 1 minutes

Cook Time 14 minutes

Yield Serves 2

Steps:

  • In a medium pan of salted, boiling water, cook the potatoes for 12 mins, or until tender.
  • While the potatoes are cooking, make the salsa: in a bowl, combine the extra-virgin olive oil, vinegar, lime zest and half the lime juice, the chilli, half the garlic, and the coriander. Season and add extra lime juice to taste, if you like.
  • Heat 1 tbsp olive oil in a large frying pan over a high heat. Season the flour and use to coat the basa fillets, then add them to the pan. Fry for 30 secs over a high heat, then reduce the heat to medium-high and fry for a further 2 mins each side, or until golden and cooked through.
  • Drain the potatoes. Return to the pan, along with the remaining olive oil and garlic. Lightly crush with a potato masher or a fork, then divide between 2 plates. Top with the fish and drizzle over the chilli and coriander salsa.

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