Coconut Basa Broth
SERVES
Serves 4
PREP
Pre-heat oven to 160 degrees
Deseed and slice the green pepper into long strips.
Separate the leaves of the head of bok choy and wash.
Peel and grate the fresh ginger.
Finely slice the chilli. Finely chop the coriander.
Wash and pat dry the broccoli and place into roasting dish. Drizzle over oil and a little sea salt.
COOKING
If having rice, cook according to pressure cooking or packet instructions.
Heat the sauté pan, add 1/2 tbsp of oil and sauté the green peppers on a medium heat for 5 minutes. Add the grated ginger and stir well. Place the bok choy leaves on top of the peppers and the Basa fillets on top of the bok choy. Add the rice wine vinegar and the tamari / soy sauce and pour all the coconut milk over the top ensuring that the fish and vegetables are well covered. Season with salt and pepper and replace lid. Bring to the boil and then reduce the heat to get a slow simmer and leave for 10 minutes.
Put the broccoli into the oven to roast for 10 minutes.
Break the Basa fillets up into pieces gently with a fork. Add the juice of 1 lime to the fish broth and sprinkle over the chilli and coriander.
Add a couple of spoonful’s of rice into the bottom of each bowl and ladle the fish broth over the top. Serve and enjoy!
TIPS
This dish can be served on its own for a light yet creamy broth, or with rice or noodles added for a more filling meal.
Use organic produce where possible.
When buying your coconut milk check the ingredients on the label to see what the actual coconut content is and buy the one with the highest % you can find. I like Pride coconut milk as it is 65% which is amongst the highest I have found readily available. I always opt for regular rather than light so that I benefit from all the healthy fats in the coconut cream.
Prawns would work well in this dish as an alternative to Basa.
INGREDIENTS
4 Basa fillets
1 green bell pepper
200g tender stem broccoli
1 head of bok choy (approx. 130g)
2 tins full fat coconut milk
2 cups of long grain white rice (optional)
50g fresh ginger
Handful of fresh coriander
1 red medium heat chilli
2 tbsp tamari/soy sauce
1 1/2 tbsp rice wine vinegar
1 lime
Oil of choice for frying and roasting (I recommend using cold pressed coconut, hemp, avocado or extra virgin olive oil)
EQUIPMENT
Sautee style pan
Roasting dish
Pressure Cooker or pot for cooking rice
Grater
Bowls work best for serving