Thursday, December 27, 2012

Coconut and Lime Basa with Cucumber and Mango Salsa

This recipe was adapted from a "Coconut and Lime Salmon" recipe in a Woolworths Fresh Magazine (Issue 81, November, 2012; pg 20).  I omitted the chilli for the sake of my 4-year-old daughter and used Basa instead of salmon, for the sake of the budget, though I'm sure that nice fresh salmon would have just topped this off.  You could also use chicken breast instead of fish if you like.


- Finely grated zest of one lime (recipe called for kaffir lime leaves, but I couldn't get these when I shopped)
- 1 bunch of coriander with roots
- 165 mL can of coconut milk
- 4 basa fillets
- 2 Lebanese cucumbers, peeled
- 1 large mango
- 1 tbsp vegetable oil
- steamed rice and lime wedges to serve.

1. Wash and finely chop coriander roots.  Reserve coriander sprigs.  Combine grated lime zest, coriander roots and coconut milk in a ceramic dish.  Add basa filets and turn to coat.  Cover and refrigerate for at least 30 mins; the longer the better.

2. Halve cucumber lengthways.  Finely dice and place into a bowl.  Remove cheeks from mango, scoop out the flesh and dice.  Add mango to bowl with cucumber.  Chop half of the reserved coriander sprigs.  Add to the mango and cucumber mixture.

3. Heat oil good-quality non-stick saucepan on high (if you don't have one, line your fry pan or BBQ plate with baking paper to prevent the fish from sticking whilst using a minimal amount of oil).  Remove basa from marinade and cook for 2-3 minutes until golden, turn and cook until cooked through.

4. Serve basa with cucumber and mango salsa, steamed rice and a lime wedge.

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