Recipe

Creamy Poached Basa and Caramelised Quinoa

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Creamy Poached Basa and Caramelised Quinoa

Coconut milk and ginger poached basa serve on fluffy quinoa with roasted capsicums, courgettes, cherry tomatoes, and herbs.




Ingredients to serve 2

  • 2 x Basa Fillets
  • 1 tin x Coconut Milk
  • 10g x Ginger Paste
  • 1 tbsp x Fish Sauce
  • 1 x Red Onion - cut into chunks
  • ½ x Green Pepper - core removed and cut into chunks
  • 2 x Courgettes - halved lengthwise and chunked
  • 100g x Cherry Tomatoes
  • 5g x Fennel - chopped
  • ½ cup x Quinoa
  • Sugar/Sweetener (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 4 x Basa Fillets
  • 1 tin x Coconut Milk
  • 20g x Ginger Paste
  • 2 tbsp x Fish Sauce
  • 2 x Red Onion - cut into chunks
  • 1 x Green Pepper - core removed and cut into chunks
  • 4 x Courgettes - halved lengthwise and chunked
  • 200g x Cherry Tomatoes
  • 10g x Fennel - chopped
  • 1 cup x Quinoa
  • Sugar/Sweetener (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils. Use a chopping board and lay all the ingredients out. Take out any "Pantry Items". Preheat your oven to 220°C. Whisk together your coconut milk, ginger paste, fish sauce and a bit of sugar or sweetener. About 1 tsp sugar or a tablespoon of honey as a guide. Season this liquid well with salt and pepper.

Washing Instruction

Wash your hands, green peppers, baby marrow, and cherry tomatoes well. Rinse your fennel thoroughly and drain on paper towel.

Gino's Tip

Its best to get your quinoa cooking first then pop your vegetables and basa in the oven in this way everything will be done at relatively the same time.

Step 1 - Quinoa

Add your quinoa and water to a medium saucepan and cook for 18-20 minutes until cooked through. Drain through a colander once done. Season with salt and pepper and mix through your roasted vegetables and chopped fennel once cooked through.

Step 2 - Oven Roasted Vegetables and Coconut Poached Basa

Toss your chunked green peppers, baby marrow and cherry tomatoes in a large mixing bowl with a drizzling of olive oil, salt, and pepper. Scatter onto an oven tray and pop into the oven for 12-15 minutes until your vegetables are lightly browned and tender. Season your basa fillets with salt and pepper, and place it into a deep dish oven tray along with your coconut milk mixture. Cover your tray with foil and pop into the oven for 10-12 minutes until your fish is completely cooked through. The leftover cooking liquid can be used as your sauce.

To serve

Divide your roasted vegetable quinoa amongst your servings and top with your coconut poached basa and sauce. Enjoy!