Inspired by Cape Malay-style pickled fish, this dish has a whole lot of spice and tang! Basmati rice with charred pickled peppers and corn, golden Basa fillet, and curried baby spinach, onion, and garlic with a subtle vinegary bite.
FRAGRANT CAPE BASA
FRAGRANT CAPE BASA
with Cape Malay curried veg, brown basmati & charred peppers
Hands on Time: 25 - 35 minutes
Overall Time: 35 - 45 minutes
Ingredients:
- Baby Spinach
- Basa Fillet
- Basa Fillets
- Brown Basmati Rice
- Corn
- Fresh Coriander
- Garlic Clove
- Onion
- Pickled Bell Peppers
- Spice and All Things Nice Cape Malay Curry Paste
- Sunflower Seeds
- White Wine Vinegar
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
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 15-20 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. Drain on completion if necessary.
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, stir through the charred corn and peppers 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 to taste. 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 grated garlic and rinsed Baby Spinach and sauté for 1-2 minutes until the spinach has wilted. Reduce to a low heat and add in the Cape Malay curry paste to taste. Fry for a minute until fragrant, shifting constantly. Mix in the White Wine Vinegar, 100ml of water, some seasoning, 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 it with the sauce. On completion, sprinkle over the chopped coriander and remove the pan from the heat.
LEKKER EET!
Make a bed of veg-filled basmati rice. Top with the warm Basa Fillet and smother in spoonfuls of curried spinach and Onion. Garnish with the toasted Sunflower Seeds and enjoy, Chef!
Brown Basmati Rice - 75ml
Sunflower Seeds - 10g
Pickled Bell Peppers - 40g
Corn - 50g
Basa Fillet - 1
Onion - 1
Garlic Clove - 1
Baby Spinach - 20g
Spice and All Things Nice Cape Malay Curry Paste - 15ml
White Wine Vinegar - 10ml
Fresh Coriander - 3g
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 15-20 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. Drain on completion if necessary.
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, stir through the charred corn and peppers 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 to taste. 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 4-5 minutes until soft, shifting occasionally. Add the grated garlic and rinsed Baby Spinach and sauté for 1-2 minutes until the spinach has wilted. Reduce to a low heat and add in the Cape Malay curry paste to taste. Fry for a minute until fragrant, shifting constantly. Mix in the White Wine Vinegar, 200ml of water, some seasoning, 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 them with the sauce. On completion, sprinkle over the chopped coriander and remove the pan from the heat.
LEKKER EET!
Make a bed of veg-filled basmati rice. Top with the warm Basa Fillet and smother in spoonfuls of curried spinach and Onion. Garnish with the toasted Sunflower Seeds and enjoy, Chef!
Brown Basmati Rice - 150ml
Sunflower Seeds - 20g
Pickled Bell Peppers - 80g
Corn - 100g
Basa Fillets - 2
Onion - 1
Garlic Clove - 2
Baby Spinach - 40g
Spice and All Things Nice Cape Malay Curry Paste - 30ml
White Wine Vinegar - 20ml
Fresh Coriander - 5g
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 15-20 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. Drain on completion if necessary.
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, stir through the charred corn and peppers 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 to taste. 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 4-5 minutes until soft, shifting occasionally. Add the grated garlic and rinsed Baby Spinach and sauté for 1-2 minutes until the spinach has wilted. Reduce to a low heat and add in the Cape Malay curry paste to taste. Fry for a minute until fragrant, shifting constantly. Mix in the White Wine Vinegar, 200ml of water, some seasoning, 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 them with the sauce. On completion, sprinkle over the chopped coriander and remove the pan from the heat.
LEKKER EET!
Make a bed of veg-filled basmati rice. Top with the warm Basa Fillet and smother in spoonfuls of curried spinach and Onion. Garnish with the toasted Sunflower Seeds and enjoy, Chef!
Brown Basmati Rice - 150ml
Sunflower Seeds - 20g
Pickled Bell Peppers - 80g
Corn - 100g
Basa Fillets - 2
Onion - 1
Garlic Clove - 2
Baby Spinach - 40g
Spice and All Things Nice Cape Malay Curry Paste - 30ml
White Wine Vinegar - 20ml
Fresh Coriander - 5g
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 15-20 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. Drain on completion if necessary.
TOAST THE SEEDS
Place a large, 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, stir through the charred corn and peppers 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 to taste. 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. You may need to do this step in batches. 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 5-6 minutes until soft, shifting occasionally. Add the grated garlic and rinsed Baby Spinach and sauté for 2-3 minutes until the spinach has wilted. Reduce to a low heat and add in the Cape Malay curry paste to taste. Fry for a minute until fragrant, shifting constantly. Mix in the White Wine Vinegar, 300ml of water, some seasoning, and a sweetener of choice to taste. Increase the heat and simmer for 5-6 minutes, stirring occasionally. Return the fillets to the pan and heat through for 1-2 minutes, continuously basting them with the sauce. On completion, sprinkle over the chopped coriander and remove the pan from the heat.
LEKKER EET!
Make a bed of veg-filled basmati rice. Top with the warm Basa Fillet and smother in spoonfuls of curried spinach and Onion. Garnish with the toasted Sunflower Seeds and enjoy, Chef!
Brown Basmati Rice - 300ml
Sunflower Seeds - 40g
Pickled Bell Peppers - 160g
Corn - 200g
Basa Fillets - 4
Onion - 2
Garlic Clove - 3
Baby Spinach - 80g
Spice and All Things Nice Cape Malay Curry Paste - 60ml
White Wine Vinegar - 40ml
Fresh Coriander - 10g
Frequently Asked Questions
What is the preparation time for FRAGRANT CAPE BASA?
The preparation time for FRAGRANT CAPE BASA with Cape Malay curried veg, brown basmati & charred peppers is between 25 and 35 minutes.
What is the total time required to make FRAGRANT CAPE BASA with Cape Malay curried veg, brown basmati & charred peppers?
The total time required to make FRAGRANT CAPE BASA with Cape Malay curried veg, brown basmati & charred peppers is between 35 and 45 minutes.
How many servings does FRAGRANT CAPE BASA provide?
4 servings
What are the main ingredients in FRAGRANT CAPE BASA?
Baby Spinach, Basa Fillet, Basa Fillets, Brown Basmati Rice, Corn, Fresh Coriander, Garlic Clove, Onion, Pickled Bell Peppers, Spice and All Things Nice Cape Malay Curry Paste, Sunflower Seeds, White Wine Vinegar
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?
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 15-20 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. Drain on completion if necessary. 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, stir through the charred corn and peppers 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 to taste. 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. LEKKER EET!: Make a bed of veg-filled basmati rice. Top with the warm basa fillet and smother in spoonfuls of curried spinach and onion. Garnish with the toasted sunflower seeds and enjoy, Chef! LOCAL FLAVOUR!: Return the pan to a medium heat with another drizzle of oil. When hot, fry the sliced onion for 4-5 minutes until soft, shifting occasionally. Add the grated garlic and rinsed baby spinach and sauté for 1-2 minutes until the spinach has wilted. Reduce to a low heat and add in the Cape Malay curry paste to taste. Fry for a minute until fragrant, shifting constantly. Mix in the white wine vinegar, 200ml of water, some seasoning, 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 them with the sauce. On completion, sprinkle over the chopped coriander and remove the pan from the heat.
What should be prepared from my kitchen to make FRAGRANT CAPE BASA?
Baby Spinach, Basa Fillet, Basa Fillets, Brown Basmati Rice, Corn, Fresh Coriander, Garlic Clove, Onion, Pickled Bell Peppers, Spice and All Things Nice Cape Malay Curry Paste, Sunflower Seeds, White Wine Vinegar
How many calories does FRAGRANT CAPE BASA have?
calories
How much fat content does FRAGRANT CAPE BASA have?
grams
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