This dish is inspired by the one and only @justine_snacks. I adore her unique, beautiful recipes. Seriously must check her out if you aren’t already as obsessed as I am.
RECIPE (for one):
Rice:
1 cup of cooked jasmine rice
1 tsp of minced garlic
2 tsp of lemon juice
1/4 small red onion finely diced
1/2 cup of chopped arugula
1/4 cup of chopped fresh parsley
Basa:
1 tbsp olive oil
1/2 finely chopped red onion
1 tsp of minced garlic
2 tsp of chopped chili
Spices: 1/2 tsp of cumin, 1 tsp of garam masala
2 tbsp of tomato paste
2 tsp of lemon juice
1/3 cup of coconut milk
1 piece of basa or white fish (defrosted if necessary)
Top:
Extra chilli, parsley & lemon juice
Method:
Begin by preparing your rice mix. Mince the garlic, finely chop then red onion, loosely chop the arugula and parsley. Combine the garlic, lemon juice, onion, arugula and parsley together in a bowl and set aside.
Basa sauce: In a medium pan on medium - high heat add a large splash of olive oil. Allow oil to get hot and then add the onion, garlic and chili. Cook until onion is soft. Add the spices and cook for an addition 30 secs until fragrant. Add the tomato paste, lemon juice and coconut milk. Stir and bring the mixture to a slight and steady simmer for 3 minutes. Add your basa to the pan and coat in sauce. Cook for 3 minutes and then flip and cook the other side. Allow the fish to simmer until cooked all the way through
Plate up: Mix your rice (warm preferably) with the salad mixture. Top the dish with the fish and sauce the fish was cooked in. Add some additional fresh parley, chili and lemon juice on top. Dig in :)
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