What are the main ingredients in SMOKY CAJUN BASA?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter (optional)

What is the nutritional information of SMOKY CAJUN BASA?

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

How do I prepare SMOKY CAJUN BASA?

ROAST THE BABY POTATOES: Preheat the oven to 200°C. Place the halved baby potatoes on a roasting tray. Coat in oil, season to taste, and spread out in a single layer. Roast in the hot oven for 30-35 minutes until crispy on the outside and soft on the inside, shifting halfway. GREEN VIBES: Place the rinsed green leaves in a bowl with a drizzle of olive oil. Add some lime juice, lime zest, and seasoning to taste. Toss together and set aside for serving. CHARRED CORN & BEANS: When the roast potatoes are halfway, place a nonstick pan over a high heat with a drizzle of oil. When hot, fry the corn for 4-5 minutes until lightly charred, shifting occasionally. Add the drained kidney beans and the coriander & chilli pesto. Fry for 4-5 minutes until heated through and well combined, shifting constantly. On completion, transfer to a bowl and season to taste. Cover to keep warm and set aside for serving. PAN FRY THE CAJUN BASA: Pat the basa dry with some paper towel and coat in some seasoning and the Cajun Rub to taste. Return the pan to a medium-high heat with another drizzle of oil. When hot, fry the fish for 2-3 minutes per side until cooked through and golden. During the final 1-2 minutes, baste the fish with a knob of butter (optional). Remove from the pan on completion. DREAMY CAJUN DINNER: Make a bed of zesty green leaves, scatter with the golden potatoes, and cover with a layer of charred corn and kidney beans. Top with the Cajun-spiced basa fillet and sprinkle over the chopped chives and crispy onions. Enjoy with a squeeze of lime juice and some lime zest to taste. Delish, Chef!

What should be prepared from my kitchen to make SMOKY CAJUN BASA?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter (optional)

SMOKY CAJUN BASA

Name: SMOKY CAJUN BASA
Prep time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Butter (optional)

Rejoice in Spring with fresh, spicy flavours. This light basa fillet comes pan-fried in Cajun spices, with extra smokiness from charred corn and beans, rippled with coriander-chilli pesto. And oh, how we love those crunchy pockets of potato!

SMOKY CAJUN BASA

with roast baby potatoes, crispy onions & a charred corn and bean chilli

Hands on Time: 15 - 25 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Baby Potatoes
Basa Fillet
Corn
Crispy Onions
Fresh Chives
Green Leaves
Kidney Beans
Lime
NOMU Cajun Rub
Pesto Princess Coriander & Chilli Pesto

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter (optional)

Serves 1

ROAST THE BABY POTATOES
Preheat the oven to 200°C. Place the halved baby potatoes on a roasting tray. Coat in oil, season to taste, and spread out in a single layer. Roast in the hot oven for 30-35 minutes until crispy on the outside and soft on the inside, shifting halfway.
GREEN VIBES
Place the rinsed green leaves in a bowl with a drizzle of olive oil. Add some lime juice, lime zest, and seasoning to taste. Toss together and set aside for serving.
CHARRED CORN & BEANS
When the roast potatoes are halfway, place a nonstick pan over a high heat with a drizzle of oil. When hot, fry the corn for 3-4 minutes until lightly charred, shifting occasionally. Add the drained kidney beans and the coriander & chilli pesto. Fry for 2-3 minutes until heated through and well combined, shifting constantly. On completion, transfer to a bowl and season to taste. Cover to keep warm and set aside for serving.
PAN FRY THE CAJUN BASA
Pat the basa dry with some paper towel and coat in some seasoning and the Cajun Rub to taste. Return the pan to a medium-high heat with another drizzle of oil. When hot, fry the fish for 2-3 minutes per side until cooked through and golden. During the final 1-2 minutes, baste the fish with a knob of butter (optional). Remove from the pan on completion.
DREAMY CAJUN DINNER
Make a bed of zesty green leaves, scatter with the golden potatoes, and cover with a layer of charred corn and kidney beans. Top with the Cajun-spiced basa fillet and sprinkle over the chopped chives and crispy onions. Enjoy with a squeeze of lime juice and some lime zest to taste. Delish, Chef!

Baby Potatoes - 250g
Green Leaves - 20g
Lime - 1
Corn - 30g
Kidney Beans - 60g
Pesto Princess Coriander & Chilli Pesto - 25ml
Basa Fillet - 1
NOMU Cajun Rub - 10ml
Fresh Chives - 3g
Crispy Onions - 10g

Download the Recipe

Serves 2

ROAST THE BABY POTATOES
Preheat the oven to 200°C. Place the halved baby potatoes on a roasting tray. Coat in oil, season to taste, and spread out in a single layer. Roast in the hot oven for 30-35 minutes until crispy on the outside and soft on the inside, shifting halfway.
GREEN VIBES
Place the rinsed green leaves in a bowl with a drizzle of olive oil. Add some lime juice, lime zest, and seasoning to taste. Toss together and set aside for serving.
CHARRED CORN & BEANS
When the roast potatoes are halfway, place a nonstick pan over a high heat with a drizzle of oil. When hot, fry the corn for 4-5 minutes until lightly charred, shifting occasionally. Add the drained kidney beans and the coriander & chilli pesto. Fry for 4-5 minutes until heated through and well combined, shifting constantly. On completion, transfer to a bowl and season to taste. Cover to keep warm and set aside for serving.
PAN FRY THE CAJUN BASA
Pat the basa dry with some paper towel and coat in some seasoning and the Cajun Rub to taste. Return the pan to a medium-high heat with another drizzle of oil. When hot, fry the fish for 2-3 minutes per side until cooked through and golden. During the final 1-2 minutes, baste the fish with a knob of butter (optional). Remove from the pan on completion.
DREAMY CAJUN DINNER
Make a bed of zesty green leaves, scatter with the golden potatoes, and cover with a layer of charred corn and kidney beans. Top with the Cajun-spiced basa fillet and sprinkle over the chopped chives and crispy onions. Enjoy with a squeeze of lime juice and some lime zest to taste. Delish, Chef!

Baby Potatoes - 500g
Green Leaves - 40g
Lime - 2
Corn - 60g
Kidney Beans - 120g
Pesto Princess Coriander & Chilli Pesto - 50ml
Basa Fillet - 2
NOMU Cajun Rub - 20ml
Fresh Chives - 5g
Crispy Onions - 20g

Download the Recipe

Serves 3

ROAST THE BABY POTATOES
Preheat the oven to 200°C. Place the halved baby potatoes on a roasting tray. Coat in oil, season to taste, and spread out in a single layer. Roast in the hot oven for 30-35 minutes until crispy on the outside and soft on the inside, shifting halfway.
GREEN VIBES
Place the rinsed green leaves in a bowl with a drizzle of olive oil. Add some lime juice, lime zest, and seasoning to taste. Toss together and set aside for serving.
CHARRED CORN & BEANS
When the roast potatoes are halfway, place a nonstick pan over a high heat with a drizzle of oil. When hot, fry the corn for 4-5 minutes until lightly charred, shifting occasionally. Add the drained kidney beans and the coriander & chilli pesto. Fry for 4-5 minutes until heated through and well combined, shifting constantly. On completion, transfer to a bowl and season to taste. Cover to keep warm and set aside for serving.
PAN FRY THE CAJUN BASA
Pat the basa dry with some paper towel and coat in some seasoning and the Cajun Rub to taste. Return the pan to a medium-high heat with another drizzle of oil. When hot, fry the fish for 2-3 minutes per side until cooked through and golden. During the final 1-2 minutes, baste the fish with a knob of butter (optional). Remove from the pan on completion.
DREAMY CAJUN DINNER
Make a bed of zesty green leaves, scatter with the golden potatoes, and cover with a layer of charred corn and kidney beans. Top with the Cajun-spiced basa fillet and sprinkle over the chopped chives and crispy onions. Enjoy with a squeeze of lime juice and some lime zest to taste. Delish, Chef!

Baby Potatoes - 500g
Green Leaves - 40g
Lime - 2
Corn - 60g
Kidney Beans - 120g
Pesto Princess Coriander & Chilli Pesto - 50ml
Basa Fillet - 2
NOMU Cajun Rub - 20ml
Fresh Chives - 5g
Crispy Onions - 20g

Download the Recipe

Serves 4

ROAST THE BABY POTATOES
Preheat the oven to 200°C. Place the halved baby potatoes on a roasting tray. Coat in oil, season to taste, and spread out in a single layer. Roast in the hot oven for 35-40 minutes until crispy on the outside and soft on the inside, shifting halfway.
GREEN VIBES
Place the rinsed green leaves in a bowl with a drizzle of olive oil. Add some lime juice, lime zest, and seasoning to taste. Toss together and set aside for serving.
CHARRED CORN & BEANS
When the roast potatoes are halfway, place a large, nonstick pan over a high heat with a drizzle of oil. When hot, fry the corn for 4-5 minutes until lightly charred, shifting occasionally. Add the drained kidney beans and the coriander & chilli pesto. Fry for 4-5 minutes until heated through and well combined, shifting constantly. On completion, transfer to a bowl and season to taste. Cover to keep warm and set aside for serving.
PAN FRY THE CAJUN BASA
Pat the basa dry with some paper towel and coat in some seasoning and the Cajun Rub to taste. Return the pan to a medium-high heat with another drizzle of oil. When hot, fry the fish for 2-3 minutes per side until cooked through and golden. During the final 1-2 minutes, baste the fish with a knob of butter (optional). You may need to do this step in batches. Remove from the pan on completion.
DREAMY CAJUN DINNER
Make a bed of zesty green leaves, scatter with the golden potatoes, and cover with a layer of charred corn and kidney beans. Top with the Cajun-spiced basa fillet and sprinkle over the chopped chives and crispy onions. Enjoy with a squeeze of lime juice and some lime zest to taste. Delish, Chef!