Beautiful basa marinated in lemon juice and garlic. Pan-fried and crumbed in sesame seeds. Served on a bed of coriander and chilli pesto bulgur wheat, with a dollop of coconut yoghurt to finish it off!
Sesame-crusted Basa
Sesame-crusted Basa
with coriander & chilli pesto bulgur wheat
Hands on Time: 15 - 30 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Basa Fillet
- Basa Fillets
- Bulgur Wheat
- Coconut Yoghurt
- Cucumber
- Fresh Coriander
- Garlic Clove
- Garlic Cloves
- Lemon
- Lemons
- Mixed Sesame Seeds
- Pesto Princess Coriander & Chilli Pesto
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
THE BEST BULGUR
Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 100ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with the fork, replace the plate, and set aside.
BASA TIME
In a shallow dish, combine the juice of 1 lemon wedge, the grated garlic, 2 tbsp olive oil, and seasoning. Pat the basa dry with paper towel and add to the dish with the marinade. Set aside to marinade in the fridge.
CORIANDER YOGHURT
In a bowl, combine the coconut yoghurt, seasoning, and ½ the chopped coriander. Add water in 5ml increments until a drizzling consistency. Place the sesame seeds on a shallow dish.
COOK THE FISH
Place a pan over a medium-high heat with a small drizzle of oil. When hot, remove the fish from the marinade and fry for 2-3 minutes on each side until cooked through and golden. In the final 1-2 minutes, baste the fish with the marinade. Remove from the pan and add to the plate with the sesame seeds. Press the fish into the seeds until fully coated on both sides.
FINAL TOUCHES
To the bowl with the cooked bulgur wheat, add the lemon zest, the pesto, the diced tomato, the diced cucumber, and seasoning. Mix until fully combined.
PLATE IT UP!
Plate up the loaded bulgar wheat. Top with the sesame crusted basa. Drizzle over the coriander yoghurt and garnish with the remaining coriander. Serve with any remaining lemon wedges. Yummy!
Bulgur Wheat - 75ml
Lemon - 1
Garlic Clove - 1
Basa Fillet - 1
Coconut Yoghurt - 40ml
Fresh Coriander - 4g
Mixed Sesame Seeds - 30ml
Pesto Princess Coriander & Chilli Pesto - 10ml
Tomato - 1
Cucumber - 50g
THE BEST BULGUR
Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 200ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with the fork, replace the plate, and set aside.
BASA TIME
In a shallow dish, combine the juice of 2 lemon wedges, the grated garlic, 3 tbsp olive oil, and seasoning. Pat the basa dry with paper towel and add to the dish with the marinade. Set aside to marinade in the fridge.
CORIANDER YOGHURT
In a bowl, combine the coconut yoghurt, seasoning, and ½ the chopped coriander. Add water in 5ml increments until a drizzling consistency. Place the sesame seeds on a shallow dish.
COOK THE FISH
Place a pan over a medium-high heat with a small drizzle of oil. When hot, remove the fish from the marinade and fry for 2-3 minutes on each side until cooked through and golden. In the final 1-2 minutes, baste the fish with the marinade. Remove from the pan and add to the plate with the sesame seeds. Press the fish into the seeds until fully coated on both sides.
FINAL TOUCHES
To the bowl with the cooked bulgur wheat, add the lemon zest, the pesto, the diced tomato, the diced cucumber, and seasoning. Mix until fully combined.
PLATE IT UP!
Plate up the loaded bulgar wheat. Top with the sesame crusted basa. Drizzle over the coriander yoghurt and garnish with the remaining coriander. Serve with any remaining lemon wedges. Yummy!
Bulgur Wheat - 150ml
Lemon - 1
Garlic Clove - 1
Basa Fillets - 2
Coconut Yoghurt - 80ml
Fresh Coriander - 8g
Mixed Sesame Seeds - 60ml
Pesto Princess Coriander & Chilli Pesto - 20ml
Tomato - 1
Cucumber - 100g
THE BEST BULGUR
Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 300ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with the fork, replace the plate, and set aside.
BASA TIME
In a shallow dish, combine the juice of 3 lemon wedges, the grated garlic, 4 tbsp olive oil, and seasoning. Pat the basa dry with paper towel and add to the dish with the marinade. Set aside to marinade in the fridge.
CORIANDER YOGHURT
In a bowl, combine the coconut yoghurt, seasoning, and ½ the chopped coriander. Add water in 5ml increments until a drizzling consistency. Place the sesame seeds on a shallow dish.
COOK THE FISH
Place a pan over a medium-high heat with a small drizzle of oil. When hot, remove the fish from the marinade and fry 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 the fish with the marinade. Remove from the pan and add to the plate with the sesame seeds. Press the fish into the seeds until fully coated on both sides.
FINAL TOUCHES
To the bowl with the cooked bulgur wheat, add the lemon zest, the pesto, the diced tomato, the diced cucumber, and seasoning. Mix until fully combined.
PLATE IT UP!
Plate up the loaded bulgar wheat. Top with the sesame crusted basa. Drizzle over the coriander yoghurt and garnish with the remaining coriander. Serve with any remaining lemon wedges. Yummy!
Bulgur Wheat - 225ml
Lemons - 2
Garlic Cloves - 2
Basa Fillets - 3
Coconut Yoghurt - 125ml
Fresh Coriander - 12g
Mixed Sesame Seeds - 85ml
Pesto Princess Coriander & Chilli Pesto - 30ml
Tomatoes - 2
Cucumber - 150g
THE BEST BULGUR
Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 400ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with the fork, replace the plate, and set aside.
BASA TIME
In a shallow dish, combine the juice of 4 lemon wedges, the grated garlic, 5 tbsp olive oil, and seasoning. Pat the basa dry with paper towel and add to the dish with the marinade. Set aside to marinade in the fridge.
CORIANDER YOGHURT
In a bowl, combine the coconut yoghurt, seasoning, and ½ the chopped coriander. Add water in 5ml increments until a drizzling consistency. Place the sesame seeds on a shallow dish.
COOK THE FISH
Place a pan over a medium-high heat with a small drizzle of oil. When hot, remove the fish from the marinade and fry 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 the fish with the marinade. Remove from the pan and add to the plate with the sesame seeds. Press the fish into the seeds until fully coated on both sides.
FINAL TOUCHES
To the bowl with the cooked bulgur wheat, add the lemon zest, the pesto, the diced tomato, the diced cucumber, and seasoning. Mix until fully combined.
PLATE IT UP!
Plate up the loaded bulgar wheat. Top with the sesame crusted basa. Drizzle over the coriander yoghurt and garnish with the remaining coriander. Serve with any remaining lemon wedges. Yummy!
Bulgur Wheat - 300ml
Lemons - 2
Garlic Cloves - 2
Basa Fillets - 4
Coconut Yoghurt - 170ml
Fresh Coriander - 15g
Mixed Sesame Seeds - 125ml
Pesto Princess Coriander & Chilli Pesto - 40ml
Tomatoes - 2
Cucumber - 200g
Woolies Products in this dish
