Main course
Vietnamese Inspired Lime, Ginger and Soy Basa with Crunchy Salad
This recipe is my take on a dish I first came across as “Vietnamese fish”, and it has quickly become one of my favourite ways to cook basa. It is fresh, zingy, and full of flavour, but it is also really simple to pull together. You get tender pieces of fish cooked quickly in a hot pan until lightly caramelised and glossy, then served with a crisp, refreshing salad that soaks up all the same bold flavours.
Ingredients
- 1 lime
- 1 tbsp sugar
- 2 tbsp olive oil
- 4 tbsp soy sauce
- 1 tsp chilli flakes
- 2 cloves of garlic
- 2 cm ginger
- 1 carrot
- 1/2 cucumber
- 200 g mini radish
- 2 Basa fillets
Method
- In a bowl, add the zest and juice of a lime, sugar, soy sauce, olive oil, chilli flakes and ginger. Mix together to make the marinade.
- Add half the marinade to another bowl and add the sliced mini radishes, sliced cucumber and peeled carrot ribbons to the marinade. Season with salt and mix well.
- Chop the Basa fillets into bite size chunks and add to the remaining marinade.
- Heat a wok or frying pan over a high heat and add the marinaded Basa and allow to fry, turning occasionally
- Serve the Basa over rice with the radish, cucumber and carrot salad