eCook Meal
Spiced Basa & Corn Esquites
with roast sweet potato, fresh lime & creamy feta
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
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Frequently Asked Questions
What is the preparation time for Spiced Basa & Corn Esquites?
The preparation time for Spiced Basa & Corn Esquites with roast sweet potato, fresh lime & creamy feta is between 20 and 40 minutes.
What is the total time required to make Spiced Basa & Corn Esquites with roast sweet potato, fresh lime & creamy feta?
The total time required to make Spiced Basa & Corn Esquites with roast sweet potato, fresh lime & creamy feta is between 25 and 45 minutes.
How many servings does Spiced Basa & Corn Esquites provide?
4 servings
What are the main ingredients in Spiced Basa & Corn Esquites?
Baby Tomato, Basa Fillet, Chilli, Corn, Feta, Fresh Coriander, Garlic, Lime, NOMU Spanish Rub, Salad Leaves, Spring Onion, Sweet Potato
What is the nutritional information of Spiced Basa & Corn Esquites?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Spiced Basa & Corn Esquites?
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! 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. 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. 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. 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.
What should be prepared from my kitchen to make Spiced Basa & Corn Esquites?
Baby Tomato, Basa Fillet, Chilli, Corn, Feta, Fresh Coriander, Garlic, Lime, NOMU Spanish Rub, Salad Leaves, Spring Onion, Sweet Potato
How many calories does Spiced Basa & Corn Esquites have?
calories
How much fat content does Spiced Basa & Corn Esquites have?
grams