What are the main ingredients in Fragrant Cape Basa?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

What is the nutritional information of Fragrant Cape Basa?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Fragrant Cape Basa?

LEKKER EET!: Make a bed of veg-filled basmati. Top with the saucy basa and smother in spoonfuls of curried spinach and onion. Garnish with the toasted sunflower seeds and the fresh, sliced mint. Enjoy, Chef! CHARRED CORN & PEPPERS: Return the pan to a high heat with a drizzle of oil. When hot, char the corn and chopped pickled peppers for 4-5 minutes, shifting occasionally. Remove from the pan on completion and place in a bowl. When the rice is cooked, toss through the charred veg and season to taste. Replace the lid and set aside for serving. BUBBLING BASMATI: Rinse the rice and place in a pot over a medium-high heat. Submerge in 400ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 20-25 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork. TOAST THE SEEDS: Place a deep, nonstick pan over a medium heat. When hot, toast the sunflower seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool. PAN FRY THE BASA: Pat the basa fillets dry with some paper towel and season. Return the pan to a medium-high heat with another drizzle of oil. When hot, fry the fillets for 2-3 minutes per side until cooked through and golden. Remove from the pan on completion. LOCAL FLAVOUR: Return the pan to a medium heat with another drizzle of oil. When hot, fry the sliced onion for 5-8 minutes until soft, shifting occasionally. Add the Cape Malay curry paste (to taste) and the grated garlic, and sauté for about a minute until fragrant. Add the shredded spinach and sauté for 2-3 minutes until wilted. Mix in the white wine vinegar, stock, and 300ml of water. Season with salt, pepper, and a sweetener of choice to taste. Increase the heat and simmer for 4-5 minutes, stirring occasionally. Return the fillets to the pan and heat through for 1-2 minutes, continuously basting in the sauce. Remove the pan from the heat.

What should be prepared from my kitchen to make Fragrant Cape Basa?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

Fragrant Cape Basa

Name: Fragrant Cape Basa
Prep time: 25 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey; Paper Towel

Incorporating Cape Malay-inspired flavour pairings, this dish has a whole lot of spice and tang! Basmati rice with charred pickled peppers and corn, a golden basa fillet, and a subtle, vinegary bite from curried baby spinach, onion, and garlic.

Fragrant Cape Basa

with Cape Malay curried veg, brown basmati & charred peppers

Hands on Time: 25 - 45 minutes

Overall Time: 30 - 50 minutes

Ingredients:

Basa Fillet
Brown Basmati Rice
Corn
Fresh Mint
Garlic Clove
Onion
Pickled Bell Peppers
Spice and All Things Nice Cape Malay Curry Paste
Spinach
Sunflower Seeds
Vegetable Stock
White Wine Vinegar

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel

Serves 1

BUBBLING BASMATI
Rinse the rice and place in a pot over a medium-high heat. Submerge in 200ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 20-25 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
TOAST THE SEEDS
Place a deep, nonstick pan over a medium heat. When hot, toast the sunflower seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
CHARRED CORN & PEPPERS
Return the pan to a high heat with a drizzle of oil. When hot, char the corn and chopped pickled peppers for 3-4 minutes, shifting occasionally. Remove from the pan on completion and place in a bowl. When the rice is cooked, toss through the charred veg and season to taste. Replace the lid and set aside for serving.
PAN FRY THE BASA
Pat the basa fillet dry with some paper towel and season. Return the pan to a medium-high heat with another drizzle of oil. When hot, fry the fillet for 2-3 minutes per side until cooked through and golden. Remove from the pan on completion.
LOCAL FLAVOUR
Return the pan to a medium heat with another drizzle of oil. When hot, fry the sliced onion for 3-4 minutes until soft, shifting occasionally. Add the Cape Malay curry paste (to taste) and the grated garlic, and sauté for about a minute until fragrant. Add the shredded spinach and sauté for 1-2 minutes until wilted. Mix in the white wine vinegar, stock, and 150ml of water. Season with salt, pepper, and a sweetener of choice to taste. Increase the heat and simmer for 3-4 minutes, stirring occasionally. Return the fillet to the pan and heat through for 1-2 minutes, continuously basting in the sauce. Remove the pan from the heat.
LEKKER EET!
Make a bed of veg-filled basmati. Top with the saucy basa and smother in spoonfuls of curried spinach and onion. Garnish with the toasted sunflower seeds and the fresh, sliced mint. Enjoy, Chef!

Brown Basmati Rice - 75ml
Sunflower Seeds - 10g
Corn - 50g
Pickled Bell Peppers - 40g
Basa Fillet - 1
Onion - 1
Garlic Clove - 1
Spice and All Things Nice Cape Malay Curry Paste - 15ml
Spinach - 50g
White Wine Vinegar - 10ml
Vegetable Stock - 5ml
Fresh Mint - 3g

Download the Recipe

Serves 2

BUBBLING BASMATI
Rinse the rice and place in a pot over a medium-high heat. Submerge in 400ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 20-25 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
TOAST THE SEEDS
Place a deep, nonstick pan over a medium heat. When hot, toast the sunflower seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
CHARRED CORN & PEPPERS
Return the pan to a high heat with a drizzle of oil. When hot, char the corn and chopped pickled peppers for 4-5 minutes, shifting occasionally. Remove from the pan on completion and place in a bowl. When the rice is cooked, toss through the charred veg and season to taste. Replace the lid and set aside for serving.
PAN FRY THE BASA
Pat the basa fillets dry with some paper towel and season. Return the pan to a medium-high heat with another drizzle of oil. When hot, fry the fillets for 2-3 minutes per side until cooked through and golden. Remove from the pan on completion.
LOCAL FLAVOUR
Return the pan to a medium heat with another drizzle of oil. When hot, fry the sliced onion for 5-8 minutes until soft, shifting occasionally. Add the Cape Malay curry paste (to taste) and the grated garlic, and sauté for about a minute until fragrant. Add the shredded spinach and sauté for 2-3 minutes until wilted. Mix in the white wine vinegar, stock, and 300ml of water. Season with salt, pepper, and a sweetener of choice to taste. Increase the heat and simmer for 4-5 minutes, stirring occasionally. Return the fillets to the pan and heat through for 1-2 minutes, continuously basting in the sauce. Remove the pan from the heat.
LEKKER EET!
Make a bed of veg-filled basmati. Top with the saucy basa and smother in spoonfuls of curried spinach and onion. Garnish with the toasted sunflower seeds and the fresh, sliced mint. Enjoy, Chef!

Brown Basmati Rice - 150ml
Sunflower Seeds - 20g
Corn - 100g
Pickled Bell Peppers - 80g
Basa Fillet - 2
Onion - 1
Garlic Clove - 2
Spice and All Things Nice Cape Malay Curry Paste - 30ml
Spinach - 100g
White Wine Vinegar - 20ml
Vegetable Stock - 10ml
Fresh Mint - 5g

Download the Recipe

Serves 3

BUBBLING BASMATI
Rinse the rice and place in a pot over a medium-high heat. Submerge in 400ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 20-25 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
TOAST THE SEEDS
Place a deep, nonstick pan over a medium heat. When hot, toast the sunflower seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
CHARRED CORN & PEPPERS
Return the pan to a high heat with a drizzle of oil. When hot, char the corn and chopped pickled peppers for 4-5 minutes, shifting occasionally. Remove from the pan on completion and place in a bowl. When the rice is cooked, toss through the charred veg and season to taste. Replace the lid and set aside for serving.
PAN FRY THE BASA
Pat the basa fillets dry with some paper towel and season. Return the pan to a medium-high heat with another drizzle of oil. When hot, fry the fillets for 2-3 minutes per side until cooked through and golden. Remove from the pan on completion.
LOCAL FLAVOUR
Return the pan to a medium heat with another drizzle of oil. When hot, fry the sliced onion for 5-8 minutes until soft, shifting occasionally. Add the Cape Malay curry paste (to taste) and the grated garlic, and sauté for about a minute until fragrant. Add the shredded spinach and sauté for 2-3 minutes until wilted. Mix in the white wine vinegar, stock, and 300ml of water. Season with salt, pepper, and a sweetener of choice to taste. Increase the heat and simmer for 4-5 minutes, stirring occasionally. Return the fillets to the pan and heat through for 1-2 minutes, continuously basting in the sauce. Remove the pan from the heat.
LEKKER EET!
Make a bed of veg-filled basmati. Top with the saucy basa and smother in spoonfuls of curried spinach and onion. Garnish with the toasted sunflower seeds and the fresh, sliced mint. Enjoy, Chef!

Brown Basmati Rice - 150ml
Sunflower Seeds - 20g
Corn - 100g
Pickled Bell Peppers - 80g
Basa Fillet - 2
Onion - 1
Garlic Clove - 2
Spice and All Things Nice Cape Malay Curry Paste - 30ml
Spinach - 100g
White Wine Vinegar - 20ml
Vegetable Stock - 10ml
Fresh Mint - 5g

Download the Recipe

Serves 4

BUBBLING BASMATI
Rinse the rice and place in a pot over a medium-high heat. Submerge in 700ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 20-25 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary and fluff up with a fork.
TOAST THE SEEDS
Place a deep, nonstick pan over a medium heat. When hot, toast the sunflower seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside to cool.
CHARRED CORN & PEPPERS
Return the pan to a high heat with a drizzle of oil. When hot, char the corn and chopped pickled peppers for 5-6 minutes, shifting occasionally. Remove from the pan on completion and place in a bowl. When the rice is cooked, toss through the charred veg and season to taste. Replace the lid and set aside for serving.
PAN FRY THE BASA
Pat the basa fillets dry with some paper towel and season. Return the pan to a medium-high heat with another drizzle of oil. When hot, fry the fillets for 2-3 minutes per side until cooked through and golden. Remove from the pan on completion.
LOCAL FLAVOUR
Return the pan to a medium heat with another drizzle of oil. When hot, fry the sliced onion for 8-10 minutes until soft, shifting occasionally. Add the Cape Malay curry paste (to taste) and the grated garlic, and sauté for about a minute until fragrant. Add the shredded spinach and sauté for 3-4 minutes until wilted. Mix in the white wine vinegar, stock, and 500ml of water. Season with salt, pepper, and a sweetener of choice to taste. Increase the heat and simmer for 5-7 minutes, stirring occasionally. Return the fillets to the pan and heat through for 2-3 minutes, continuously basting in the sauce. Remove the pan from the heat.
LEKKER EET!
Make a bed of veg-filled basmati. Top with the saucy basa and smother in spoonfuls of curried spinach and onion. Garnish with the toasted sunflower seeds and the fresh, sliced mint. Enjoy, Chef!