Beautiful cajun-spiced basa takes centre stage in this class act. All while pickled peppers, zesty yoghurt and a tomato & cucumber salsa decorate a backdrop of nutty brown basmati rice.
Classy Cajun Basa
Classy Cajun Basa
with nutty basmati rice, salsa & zesty yoghurt
Hands on Time: 15 - 30 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Basa Fillet
- Basa Fillets
- Brown Basmati Rice
- Cucumber
- Fresh Mint
- Green Leaves
- Lemon
- Lemons
- NOMU Cajun Rub
- Pickled Bell Peppers
- Plain Yoghurt
- Plum Tomato
- Plum Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
RICE & SHINE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 300ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for a further 10 minutes. Drain if necessary and fluff up with a fork.
SALSA & ZESTY YOGHURT
When the rice has 10 minutes remaining, place ½ the chopped mint, the diced tomatoes, the diced cucumber, a drizzle of oil, a squeeze of lemon juice and some seasoning in a bowl. Toss until fully combined. In a small bowl, mix the yoghurt with a pinch of lemon zest, some salt, and pepper.
CAJUN BASA
Pat the basa dry with some paper towel and coat in the rub and seasoning. Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the fish for 2-3 minutes on each side until cooked through and golden. In the final 1-2 minutes, baste with a knob of butter and the chopped pickled peppers.
INDULGENCE
Make a bed of rinsed green leaves. Top with the nutty brown rice and the cajun basa, as well as the pickled peppers, with all the pan juices. Scatter over the cucumber and tomato salsa and dollop over the zesty yoghurt. Garnish with the remaining mint and any remaining lemon wedges. Gorgeous, Chef!
Brown Basmati Rice - 100ml
Fresh Mint - 4g
Plum Tomato - 1
Cucumber - 50g
Lemon - 1
Plain Yoghurt - 50ml
Basa Fillet - 1
NOMU Cajun Rub - 10ml
Pickled Bell Peppers - 50g
Green Leaves - 20g
RICE & SHINE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 500ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for a further 10 minutes. Drain if necessary and fluff up with a fork.
SALSA & ZESTY YOGHURT
When the rice has 10 minutes remaining, place ½ the chopped mint, the diced tomatoes, the diced cucumber, a drizzle of oil, a squeeze of lemon juice and some seasoning in a bowl. Toss until fully combined. In a small bowl, mix the yoghurt with a pinch of lemon zest, some salt, and pepper.
CAJUN BASA
Pat the basa dry with some paper towel and coat in the rub and seasoning. Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the fish for 2-3 minutes on each side until cooked through and golden. In the final 1-2 minutes, baste with a knob of butter and the chopped pickled peppers.
INDULGENCE
Make a bed of rinsed green leaves. Top with the nutty brown rice and the cajun basa, as well as the pickled peppers, with all the pan juices. Scatter over the cucumber and tomato salsa and dollop over the zesty yoghurt. Garnish with the remaining mint and any remaining lemon wedges. Gorgeous, Chef!
Brown Basmati Rice - 200ml
Fresh Mint - 8g
Plum Tomato - 1
Cucumber - 100g
Lemon - 1
Plain Yoghurt - 100ml
Basa Fillets - 2
NOMU Cajun Rub - 20ml
Pickled Bell Peppers - 100g
Green Leaves - 40g
RICE & SHINE
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 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for a further 10 minutes. Drain if necessary and fluff up with a fork.
SALSA & ZESTY YOGHURT
When the rice has 10 minutes remaining, place ½ the chopped mint, the diced tomatoes, the diced cucumber, a drizzle of oil, a squeeze of lemon juice and some seasoning in a bowl. Toss until fully combined. In a small bowl, mix the yoghurt with a pinch of lemon zest, some salt, and pepper.
CAJUN BASA
Pat the basa dry with some paper towel and coat in the rub and seasoning. Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the fish for 2-3 minutes on each side until cooked through and golden. You may need to do this step in batches. In the final 1-2 minutes, baste with a knob of butter and the chopped pickled peppers.
INDULGENCE
Make a bed of rinsed green leaves. Top with the nutty brown rice and the cajun basa, as well as the pickled peppers, with all the pan juices. Scatter over the cucumber and tomato salsa and dollop over the zesty yoghurt. Garnish with the remaining mint and any remaining lemon wedges. Gorgeous, Chef!
Brown Basmati Rice - 300ml
Fresh Mint - 12g
Plum Tomatoes - 2
Cucumber - 150g
Lemons - 2
Plain Yoghurt - 150ml
Basa Fillets - 3
NOMU Cajun Rub - 30ml
Pickled Bell Peppers - 150g
Green Leaves - 60g
RICE & SHINE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 800ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for a further 10 minutes. Drain if necessary and fluff up with a fork.
SALSA & ZESTY YOGHURT
When the rice has 10 minutes remaining, place ½ the chopped mint, the diced tomatoes, the diced cucumber, a drizzle of oil, a squeeze of lemon juice and some seasoning in a bowl. Toss until fully combined. In a small bowl, mix the yoghurt with a pinch of lemon zest, some salt, and pepper.
CAJUN BASA
Pat the basa dry with some paper towel and coat in the rub and seasoning. Place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, fry the fish for 2-3 minutes on each side until cooked through and golden. You may need to do this step in batches. In the final 1-2 minutes, baste with a knob of butter and the chopped pickled peppers.
INDULGENCE
Make a bed of rinsed green leaves. Top with the nutty brown rice and the cajun basa, as well as the pickled peppers, with all the pan juices. Scatter over the cucumber and tomato salsa and dollop over the zesty yoghurt. Garnish with the remaining mint and any remaining lemon wedges. Gorgeous, Chef!
Brown Basmati Rice - 400ml
Fresh Mint - 15g
Plum Tomatoes - 2
Cucumber - 200g
Lemons - 2
Plain Yoghurt - 200ml
Basa Fillets - 4
NOMU Cajun Rub - 40ml
Pickled Bell Peppers - 200g
Green Leaves - 80g
Woolies Products in this dish
