Sweet Chilli Basa Fish

Nutrition per serve

Ingredients

• 2pcs small sweet potato
• 1pcs spring onion
• 1bunch coriander
• 1pcs baby broccoli
• 20g shredded coconut
• 50g sweet chilli sauce
• 280g basa centre-cut portions
• 20g roasted peanuts
• 23ml neutral-flavoured oil
• 5ml soy sauce

Method

1. Step 1 — Roast sweet potato
   Preheat the oven to 220C, fan-forced. Line a large oven tray with baking paper. Cut the unpeeled sweet potatoes into 1cm-thick rounds and put on the lined tray. Drizzle with 2 tsp oil, season with salt and pepper and turn to coat. Roast for 18 mins.
2. Step 2 — Prep ingredients
   While the sweet potato is roasting, thinly slice the spring onion on an angle. Finely chop the coriander, keeping the leaves and stems separate. Trim the baby broccoli. Combine the baby broccoli, half the coconut and 2 tsp oil in a large bowl, season with salt and pepper and turn to coat.
3. Step 3 — Prep sauce
   Combine the sweet chilli sauce, remaining coconut, 1 tbs water and 1 tsp soy sauce in a bowl.
4. Step 4 — Roast baby broccoli
   Once the sweet potato has been roasting for 18 mins, push the sweet potato to one side of the tray, then add the baby broccoli to the other side of the tray. Roast the sweet potato and baby broccoli for a further 6-7 mins until the broccoli is slightly charred and the sweet potato is tender.
5. Step 5 — Cook fish
   Meanwhile, 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 — Heat sauce and serve
   Add the coriander stems to the same pan and cook, stirring, for 1 min. Add the sauce, bring to a simmer and cook, stirring, for 1-2 mins until heated through. Remove from the heat. Divide the roasted vegetables and fish among plates and drizzle with the sauce. Scatter over the peanuts, spring onion and coriander leaves to serve.

Allergens

Soy, Sulphites, Fish, Peanut