Easy Spicy Thai-Style Basa Fish

Nutrition per serve

Ingredients

• 125g brown rice
• 1clove garlic
• 20g roasted peanuts
• 1bunch coriander
• 1pcs orange
• 2g chilli flakes
• 5g ground turmeric
• 20ml fish sauce
• 280g basa centre-cut portions
• 200g slaw mix
• 10g fried shallots
• 26ml neutral-flavoured oil
• 15ml white vinegar
• 8ml sugar

Method

1. Step 1 — Cook rice
   Fill a medium saucepan three-quarters full with water and bring to the boil. Add the rice and cook for 25-27 mins until tender. Drain. Rinse the rice in cold water to cool, then return to the pan.
2. Step 2 — Prep ingredients
   While the rice is cooking, crush or finely chop the garlic. Coarsely chop the peanuts. Coarsely chop the coriander leaves, discarding the stems. Using a sharp knife, trim the top and bottom of the orange, then slice the skin away from the flesh, removing any remaining white pith. Cut between the membranes to segment the orange.
3. Step 3 — Make chilli dressing
   Put the garlic, ½ tsp chilli flakes*, ¼ tsp turmeric and 1 tbs oil in a small saucepan over low heat. Cook, stirring occasionally, for 5 mins or until fragrant. Remove the pan from the heat, then carefully stir in half the fish sauce*, 1 tbs white vinegar and 1½ tsp sugar.
4. Step 4 — Season fish
   Combine ¾ tsp turmeric* and 1 tsp oil in a shallow dish and season with pepper. Add the fish and turn to coat.
5. Step 5 — Cook fish
   Heat 2 tsp oil in a medium frypan over medium heat. Cook the fish for 3½-4 mins each side until browned and cooked through (to test the fish, flake with a fork; if it comes apart easily, it's cooked). Remove from the pan.
6. Step 6 — Toss slaw and serve
   Meanwhile, put the slaw mix, coriander, orange and half the dressing in a large bowl, season with pepper and gently toss to combine. Add half the remaining dressing to the rice and stir to combine. Divide the rice, orange slaw and fish among bowls. Scatter with the peanuts and fried shallots and drizzle with the remaining dressing to serve.

Allergens

Peanut, Fish