About this recipe:A wonderful fish dish, which has the perfect combination of flavours and textures. Basa fillets are pan-seared, then simmered in a spicy tomatillo sauce and served with freshly cooked rice.
280g long grain white rice
3 teaspoons chicken stock granules
450g fresh tomatillos, husks removed
3 jalapeno chillies, cut into large pieces
1 clove garlic
1 tablespoon salt or to taste
1 tablespoon corn oil
80g chopped onion, chopped
1 clove garlic, finely chopped
675g basa fish fillets
3 tablespoons chopped fresh coriander
1 tablespoon fresh lime juice
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Method Prep:20min › Cook:30min › Ready in:50min
Combine the rice, water and stock granules in a saucepan. Bring to the boil, then cover and reduce the heat to low. Simmer for 15 minutes or until rice is tender and water has been absorbed. Set aside.
Meanwhile, in a large pot, bring about 5cm of water to the boil. Add jalapenos and cook for 5 minutes, then add the tomatillos. Boil for 5 more minutes. Remove the tomatillos with a slotted spoon and transfer to a liquidiser. Add 1 clove of garlic, salt and 1 or 2 jalapenos. Puree until liquid, then taste and blend in more jalapeno as desired. Set aside.
Heat the corn oil in a large frying pan over medium heat. Add the onions and 1 clove of garlic; cook and stir until fragrant. Add the fish fillets and cook for about 2 minutes per side. Pour in the tomatillo sauce and mix in the coriander and lime juice. Simmer for a few minutes or place under a grill until fish flakes easily with a fork.
Serve fish immediately on a bed of rice. Spoon sauce over the top. Enjoy with your favourite ice cold beverage.
Can be purchased in speciality markets when in season. If unavailable, use tinned tomatillos, which are available in Hispanic/Mexican speciality shops or online, but omit the boiling stage.
Can be purchased in speciality markets or online. If unavailable, use Scotch bonnet chillies to taste.