Sweet and sour basa bake
A sweet and sour dish that is far removed from the standard Chinese take-away.
This dish is better, the longer it is marinated.
The salt helps to remove a little of the moisture so firming the flesh.
- 2 basa fillets
- Juice and zest of one lime
- 2 teaspoons ginger root, peeled and grated, reserve any juice
- 2 teaspoons nam pla
- 2 garlic cloves, peeled and crushed
- 1 small onion, peeled and finely chopped
- 2 sticks of celery, chopped into small 'moons'
- 1 large sweet pepper, any colour, deseeded and chopped
- 2 Indian green chillies, finely chopped
- 2 tablespoons of Rice vinegar, normal vinegar will be fine
- 1 tablespoon of sugar
- 3 tablespoons olive oil
- 3 tablespoons freshly chopped coriander or parsley
- sea salt and freshly ground black pepper
- Preheat the oven to 180° C (350° F - gas 4) after step 4
- Generously season the basa with sea salt and black pepper
- Drizzle the citrus juice, zest and nam pla over the fish
- Place in a lidded Lock and Lock-style box, shake well and refrigerate for one to four hours
- In a pan, gently fry the onion and garlic, celery and red peppers in the olive oil until soft, about 10 minutes
- Stir in the sugar, vinegar, chopped chilli, ginger root and any juice from the marinade
- Oil a small ovenproof dish and layer the fish and vegetables in it together with all of the juices
- Bake covered for 30 minutes
Serve hot on a bed of plain boiled rice sprinkled with the chopped herbs.
This recipe was the result of a fridge-clean, any combination of your favourite vegetables would be perfect in this dish.
There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.
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