The succulent texture of basa baked in a tinfoil parcel; the fresh punch of its pineapple and chilli glaze; the creamy coolness of coconut yoghurt; the ping of a limey cucumber, red onion, and pea salsa. Island-style daydreams…
Tropical Spiced Basa
Tropical Spiced Basa
with a pineapple-chilli marinade, caramelised butternut & tangy salsa
Hands on Time: 15 - 30 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Baby Spinach
- Basa Fillet
- Butternut Chunks
- Coconut Yoghurt
- Cucumber
- Fresh Coriander
- Lime
- Peas
- Pineapple Hot Sauce
- Red Onion
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Tinfoil
- Paper Towel
MORSELS OF CRISP BUTTERNUT
Preheat the oven to 200°C. Spread out the butternut pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up.
PREP THE Lime & COCONUT YOGHURT
Boil the kettle for step 3. Halve the Lime and set aside one half for another meal. Slice off 1 circle for the basa and cut the rest into wedges. Place the coconut yoghurt in a small bowl with half of the chopped coriander and some seasoning. Mix to combine and set aside for serving.
WE LOVE TO SALSA!
Submerge the Peas in boiling water for 2-3 minutes until plump and heated through. Drain on completion and place in a bowl with the diced red onion (to taste), the remaining chopped coriander, and the diced Cucumber. Toss together with a squeeze of lime juice. Season and set aside for serving.
PREP & BAKE THE FISH
When the butternut reaches the halfway mark, give it a shift and return to the oven for the remaining cooking time. Pat the basa dry with paper towel and season. Cut a piece of tinfoil – large enough to wrap around the whole fillet. Place the rinsed baby spinach in the centre and cover with the basa. Drizzle with oil and spoon over the pineapple hot sauce to taste. Top with the circle of Lime and close up tightly to seal it in, and place on the roasting tray in between the butternut. Bake in the oven for 6-8 minutes until soft and flakey.
DISH IT UP
Plate the chunks of roast butternut alongside the fish parcel. Open it up and sprinkle over a little of the fresh salsa. Serve the remaining salsa on the side with a dollop of coriander yoghurt. Garnish with any remaining Lime wedges and serve the remaining yoghurt on the side to add to your meal as you please. Dig in, Chef!
MORSELS OF CRISP BUTTERNUT
Preheat the oven to 200°C. Spread out the butternut pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up.
PREP THE Lime & COCONUT YOGHURT
Boil the kettle for step 3. Halve the Lime. Slice off 2 circles for the basa and cut the rest into wedges. Place the coconut yoghurt in a small bowl with half of the chopped coriander and some seasoning. Mix to combine and set aside for serving.
WE LOVE TO SALSA!
Submerge the Peas in boiling water for 2-3 minutes until plump and heated through. Drain on completion and place in a bowl with the diced red onion (to taste), the remaining chopped coriander, and the diced Cucumber. Toss together with a squeeze of lime juice. Season and set aside for serving.
PREP & BAKE THE FISH
When the butternut reaches the halfway mark, give it a shift and return to the oven for the remaining cooking time. Pat the basa dry with paper towel and season. Cut 2 pieces of tinfoil – large enough to wrap around a whole fillet. Place some rinsed baby spinach in the centre of each piece and cover with the basa. Drizzle with oil and spoon over the pineapple hot sauce to taste. Top with the circles of Lime, close up tightly to seal them in, and place on a baking tray. Bake in the oven for 6-8 minutes until soft and flakey.
DISH IT UP
Plate the chunks of roast butternut alongside the fish parcels. Open them up and sprinkle over a little of the fresh salsa. Serve the remaining salsa on the side with a dollop of coriander yoghurt. Garnish with any remaining Lime wedges and serve the remaining yoghurt on the side to add to your meal as you please. Dig in, Chef!
MORSELS OF CRISP BUTTERNUT
Preheat the oven to 200°C. Spread out the butternut pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up.
PREP THE Lime & COCONUT YOGHURT
Boil the kettle for step 3. Halve the Lime. Slice off 2 circles for the basa and cut the rest into wedges. Place the coconut yoghurt in a small bowl with half of the chopped coriander and some seasoning. Mix to combine and set aside for serving.
WE LOVE TO SALSA!
Submerge the Peas in boiling water for 2-3 minutes until plump and heated through. Drain on completion and place in a bowl with the diced red onion (to taste), the remaining chopped coriander, and the diced Cucumber. Toss together with a squeeze of lime juice. Season and set aside for serving.
PREP & BAKE THE FISH
When the butternut reaches the halfway mark, give it a shift and return to the oven for the remaining cooking time. Pat the basa dry with paper towel and season. Cut 2 pieces of tinfoil – large enough to wrap around a whole fillet. Place some rinsed baby spinach in the centre of each piece and cover with the basa. Drizzle with oil and spoon over the pineapple hot sauce to taste. Top with the circles of Lime, close up tightly to seal them in, and place on a baking tray. Bake in the oven for 6-8 minutes until soft and flakey.
DISH IT UP
Plate the chunks of roast butternut alongside the fish parcels. Open them up and sprinkle over a little of the fresh salsa. Serve the remaining salsa on the side with a dollop of coriander yoghurt. Garnish with any remaining Lime wedges and serve the remaining yoghurt on the side to add to your meal as you please. Dig in, Chef!
MORSELS OF CRISP BUTTERNUT
Preheat the oven to 200°C. Spread out the butternut pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up.
PREP THE Lime & COCONUT YOGHURT
Boil the kettle for step 3. Halve the limes. Slice off 4 circles for the basa and cut the rest into wedges. Place the coconut yoghurt in a bowl with half of the chopped coriander and some seasoning. Mix to combine and set aside for serving.
WE LOVE TO SALSA!
Submerge the Peas in boiling water for 2-3 minutes until plump and heated through. Drain on completion and place in a salad bowl with the diced red onion (to taste), the remaining chopped coriander, and the diced Cucumber. Toss together with a squeeze of lime juice. Season and set aside for serving.
PREP & BAKE THE FISH
When the butternut reaches the halfway mark, give it a shift and return to the oven for the remaining cooking time. Pat the basa dry with paper towel and season. Cut 4 pieces of tinfoil – large enough to wrap around a whole fillet. Place some rinsed baby spinach in the centre of each piece and cover with the basa. Drizzle with oil and spoon over the pineapple hot sauce to taste. Top with the circles of Lime, close up tightly to seal them in, and place on a baking tray. Bake in the oven for 8-10 minutes until soft and flakey.
DISH IT UP
Plate the chunks of roast butternut alongside the fish parcels. Open them up and sprinkle over a little of the fresh salsa. Serve the remaining salsa on the side with a dollop of coriander yoghurt. Garnish with any remaining Lime wedges and serve the remaining yoghurt on the side to add to your meal as you please. Dig in, Chef!
Frequently Asked Questions
What is the preparation time for Tropical Spiced Basa?
The preparation time for Tropical Spiced Basa with a pineapple-chilli marinade, caramelised butternut & tangy salsa is between 15 and 30 minutes.
What is the total time required to make Tropical Spiced Basa with a pineapple-chilli marinade, caramelised butternut & tangy salsa?
The total time required to make Tropical Spiced Basa with a pineapple-chilli marinade, caramelised butternut & tangy salsa is between 35 and 55 minutes.
How many servings does Tropical Spiced Basa provide?
4 servings
What are the main ingredients in Tropical Spiced Basa?
Baby Spinach, Basa Fillet, Butternut Chunks, Coconut Yoghurt, Cucumber, Fresh Coriander, Lime, Peas, Pineapple Hot Sauce, Red Onion
What is the nutritional information of Tropical Spiced Basa?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Tropical Spiced Basa?
PREP THE LIME & COCONUT YOGHURT: Boil the kettle for step 3. Halve the lime. Slice off 2 circles for the basa and cut the rest into wedges. Place the coconut yoghurt in a small bowl with half of the chopped coriander and some seasoning. Mix to combine and set aside for serving. WE LOVE TO SALSA!: Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain on completion and place in a bowl with the diced red onion (to taste), the remaining chopped coriander, and the diced cucumber. Toss together with a squeeze of lime juice. Season and set aside for serving. MORSELS OF CRISP BUTTERNUT: Preheat the oven to 200°C. Spread out the butternut pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up. DISH IT UP: Plate the chunks of roast butternut alongside the fish parcels. Open them up and sprinkle over a little of the fresh salsa. Serve the remaining salsa on the side with a dollop of coriander yoghurt. Garnish with any remaining lime wedges and serve the remaining yoghurt on the side to add to your meal as you please. Dig in, Chef! PREP & BAKE THE FISH: When the butternut reaches the halfway mark, give it a shift and return to the oven for the remaining cooking time. Pat the basa dry with paper towel and season. Cut 2 pieces of tinfoil – large enough to wrap around a whole fillet. Place some rinsed baby spinach in the centre of each piece and cover with the basa. Drizzle with oil and spoon over the pineapple hot sauce to taste. Top with the circles of lime, close up tightly to seal them in, and place on a baking tray. Bake in the oven for 6-8 minutes until soft and flakey.
What should be prepared from my kitchen to make Tropical Spiced Basa?
Baby Spinach, Basa Fillet, Butternut Chunks, Coconut Yoghurt, Cucumber, Fresh Coriander, Lime, Peas, Pineapple Hot Sauce, Red Onion
How many calories does Tropical Spiced Basa have?
calories
How much fat content does Tropical Spiced Basa have?
grams
Woolies Products in this dish
