A take on Mexican street food that’ll delight even the fussiest eater. Spiced basa fillet with zingy corn esquites: a fry-up of chilli, garlic, and melty feta, tossed with lime-marinated baby tomatoes. All ready in no time!
Spiced Basa & Corn Esquites
Spiced Basa & Corn Esquites
with roast sweet potato, fresh lime & creamy feta
Hands on Time: 20 - 40 minutes
Overall Time: 25 - 45 minutes
Ingredients:
- Baby Tomatoes
- Basa Fillet
- Corn
- Danish-style Feta
- Fresh Chilli
- Fresh Coriander
- Garlic Clove
- Lime
- NOMU Spanish Rub
- Salad Leaves
- Spring Onion
- Sweet Potato
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Paper Towel
- Butter
ROAST THE SWEET POTATO
Preheat the oven to 200°C. Place the sweet potato chunks on a roasting tray. Coat in oil, season, and spread out evenly. Roast in the hot oven for 30-35 minutes until cooked through and becoming golden, shifting halfway.
MARINATE THE TOMATOES
Place the halved baby tomatoes in a bowl. Add in two-thirds of the chopped coriander and two-thirds of the sliced spring onion. Toss through a drizzle of olive oil and some lime juice and zest, both to taste. Set aside to marinate.
CHEESY CORN ESQUITES
When the sweet potato reaches the halfway mark, place a nonstick pan over a low-medium heat with a knob of butter and a small drizzle of oil. When hot, fry the chopped chilli (to taste) and the grated garlic for about a minute until fragrant, shifting constantly. Increase the heat to medium-high and add in the corn. Fry for 3-4 minutes until starting to brown, shifting occasionally. Crumble in the drained feta and cook for a further 2-3 minutes until smooshy and melted. On completion, transfer to the bowl of tomatoes. Toss to combine, cover to keep warm, and set aside for serving.
SASSY BASA
Wipe down the pan and return it to a medium-high heat with another drizzle of oil. Pat the basa dry with some paper towel and coat in the Spanish Rub to taste. When the pan is hot, fry the fish for 1-2 minutes per side until cooked through and golden. Remove from the pan on completion. Toss a drizzle of oil through the rinsed salad leaves and season.
MEXICAN FUSION FIESTA!
Plate up a bed of dressed leaves alongside the corn esquites and roast sweet potato. Top with the spiced basa and garnish with the remaining spring onion and coriander. Serve with any remaining lime wedges. Tuck in, Chef!
Sweet Potato - 250g
Baby Tomatoes - 100g
Fresh Coriander - 5g
Spring Onion - 1
Lime - 1
Fresh Chilli - 1
Garlic Clove - 1
Corn - 100g
Danish-Style Feta - 50g
Basa Fillet - 1
NOMU Spanish Rub - 10ml
Salad Leaves - 20g
ROAST THE SWEET POTATO
Preheat the oven to 200°C. Place the sweet potato chunks on a roasting tray. Coat in oil, season, and spread out evenly. Roast in the hot oven for 30-35 minutes until cooked through and becoming golden, shifting halfway.
MARINATE THE TOMATOES
Place the halved baby tomatoes in a large bowl. Add in two-thirds of the chopped coriander and two-thirds of the sliced spring onion. Toss through a drizzle of olive oil and some lime juice and zest, both to taste. Set aside to marinate.
CHEESY CORN ESQUITES
When the sweet potato reaches the halfway mark, place a nonstick pan over a low-medium heat with a knob of butter and a small drizzle of oil. When hot, fry the chopped chilli (to taste) and the grated garlic for about a minute until fragrant, shifting constantly. Increase the heat to medium-high and add in the corn. Fry for 3-4 minutes until starting to brown, shifting occasionally. Crumble in the drained feta and cook for a further 2-3 minutes until smooshy and melted. On completion, transfer to the bowl of tomatoes. Toss to combine, cover to keep warm, and set aside for serving.
SASSY BASA
Wipe down the pan and return it to a medium-high heat with another drizzle of oil. Pat the basa dry with some paper towel and coat in the Spanish Rub to taste. When the pan is hot, fry the fish for 1-2 minutes per side until cooked through and golden. Remove from the pan on completion. Toss a drizzle of oil through the rinsed salad leaves and season.
MEXICAN FUSION FIESTA!
Plate up a bed of dressed leaves alongside the corn esquites and roast sweet potato. Top with the spiced basa and garnish with the remaining spring onion and coriander. Serve with any remaining lime wedges. Tuck in, Chef!
Sweet Potato - 500g
Baby Tomatoes - 200g
Fresh Coriander - 10g
Spring Onion - 2
Lime - 1
Fresh Chilli - 1
Garlic Clove - 2
Corn - 200g
Danish-Style Feta - 100g
Basa Fillet - 2
NOMU Spanish Rub - 20ml
Salad Leaves - 40g
ROAST THE SWEET POTATO
Preheat the oven to 200°C. Place the sweet potato chunks on a roasting tray. Coat in oil, season, and spread out evenly. Roast in the hot oven for 30-35 minutes until cooked through and becoming golden, shifting halfway.
MARINATE THE TOMATOES
Place the halved baby tomatoes in a large bowl. Add in two-thirds of the chopped coriander and two-thirds of the sliced spring onion. Toss through a drizzle of olive oil and some lime juice and zest, both to taste. Set aside to marinate.
CHEESY CORN ESQUITES
When the sweet potato reaches the halfway mark, place a nonstick pan over a low-medium heat with a knob of butter and a small drizzle of oil. When hot, fry the chopped chilli (to taste) and the grated garlic for about a minute until fragrant, shifting constantly. Increase the heat to medium-high and add in the corn. Fry for 3-4 minutes until starting to brown, shifting occasionally. Crumble in the drained feta and cook for a further 2-3 minutes until smooshy and melted. On completion, transfer to the bowl of tomatoes. Toss to combine, cover to keep warm, and set aside for serving.
SASSY BASA
Wipe down the pan and return it to a medium-high heat with another drizzle of oil. Pat the basa dry with some paper towel and coat in the Spanish Rub to taste. When the pan is hot, fry the fish for 1-2 minutes per side until cooked through and golden. Remove from the pan on completion. Toss a drizzle of oil through the rinsed salad leaves and season.
MEXICAN FUSION FIESTA!
Plate up a bed of dressed leaves alongside the corn esquites and roast sweet potato. Top with the spiced basa and garnish with the remaining spring onion and coriander. Serve with any remaining lime wedges. Tuck in, Chef!
Sweet Potato - 500g
Baby Tomatoes - 200g
Fresh Coriander - 10g
Spring Onion - 2
Lime - 1
Fresh Chilli - 1
Garlic Clove - 2
Corn - 200g
Danish-Style Feta - 100g
Basa Fillet - 2
NOMU Spanish Rub - 20ml
Salad Leaves - 40g
ROAST THE SWEET POTATO
Preheat the oven to 200°C. Place the sweet potato chunks on a roasting tray. Coat in oil, season, and spread out evenly. Roast in the hot oven for 35-40 minutes until cooked through and becoming golden, shifting halfway.
MARINATE THE TOMATOES
Place the halved baby tomatoes in a large bowl. Add in two-thirds of the chopped coriander and two-thirds of the sliced spring onion. Toss through a drizzle of olive oil and some lime juice and zest, both to taste. Set aside to marinate.
CHEESY CORN ESQUITES
When the sweet potato reaches the halfway mark, place a large, nonstick pan over a low-medium heat with a knob of butter and a small drizzle of oil. When hot, fry the chopped chilli (to taste) and the grated garlic for about a minute until fragrant, shifting constantly. Increase the heat to medium-high and add in the corn. Fry for 4-6 minutes until starting to brown, shifting occasionally. Crumble in the drained feta and cook for a further 3-4 minutes until smooshy and melted. On completion, transfer to the bowl of tomatoes. Toss to combine, cover to keep warm, and set aside for serving.
SASSY BASA
Wipe down the pan and return it to a medium-high heat with another drizzle of oil. Pat the basa dry with some paper towel and coat in the Spanish Rub to taste. When the pan is hot, fry the fish for 1-2 minutes per side until cooked through and golden. Remove from the pan on completion. Toss a drizzle of oil through the rinsed salad leaves and season.
MEXICAN FUSION FIESTA!
Plate up a bed of dressed leaves alongside the corn esquites and roast sweet potato. Top with the spiced basa and garnish with the remaining spring onion and coriander. Serve with any remaining lime wedges. Tuck in, Chef!
Sweet Potato - 1kg
Baby Tomatoes - 400g
Fresh Coriander - 20g
Spring Onion - 3
Lime - 2
Fresh Chilli - 2
Garlic Clove - 3
Corn - 400g
Danish-Style Feta - 200g
Basa Fillet - 4
NOMU Spanish Rub - 40ml
Salad Leaves - 80g
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