Oriental Baked Basa Fillets with Ginger and Chilli
Preparation: 10 minutes
Cooking Time: 25 minutes
A type of Catfish found in South East Asia. It has moist, sweet whit flesh, with a mild flavour. Can be used to replace other white fish such as cod or haddock.
- 4 basa fillets
- 4 tbsp olive oil salt and pepper
- juice of 1 lime
- 2 cloves garlic, peeled and chopped finely
- thumb sized piece of ginger, peeled and finely chopped
- large handful of coriander,chopped finely
- 2 red chillis, deseeded and chopped
- 4 sticks of lemongrass
- Preheat the oven to 180C/350F/gas 4
- Put each of the fillets onto a square piece of kitchen foil, which can be folded to cover the whole fish in a parcel. Place each of the parcels onto a large roasting tray.
- In a bowl, mix together the olive oil, ginger, garlic, chilli, coriander and lime juice. Add salt and pepper and ensure everything is well combined.
- Spoon equal amount of the sauce over each of the fillets, making sure they are well coated.
- Gently bash the lemon grass stalks with a wooden spoon to release their fragrance, and place 1 stalk on top of each fillet.
- Close the kitchen foil around the fish, and bake for 20-25 minutes until the fish is cooked through.
- Serve with rice and salad.