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    • Pan-fried basa fillets with garlic potatoes recipe

    Mark Sharron
    Easy
    15 minutes
    2
    Amount Per Serving: Calories 440kcal; Fat 17g; Sugars 3g; Salt 1.5g; Carbohydrate 44.3g; Protein 28.5g; Fibre 4.2g
    Basa is a white fish with a delicate flavor that’s similar to cod. It’s an affordable, quick way to satisfy your hunger for seafood. This is a great recipe for when you want to cook a dish that's rich in flavor but not heavy. Serve it with garlic potatoes and chilli lemon dressing. This is a fast and delicious dinner that only takes 18 minutes.
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    Ingredients

    • 350g of baby potatoes, quartered slice
    • 1 tablespoon olive oil
    • 1/2 tablespoon white wine vinegar or rice wine vinegar
    • ½ lime, juiced
    • lime zest
    • 1 red chilli, seeded and finely chopped
    • 2 garlic cloves, crushed
    • 3-4 tablespoons roughly chopped coriander
    • 1½ tablespoon olive oil
    • 3 tablespoons plain flour
    • 265g skinless and boneless panga fillets

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Add the potatoes until all are slightly browned
    • Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.
    • Sprinkle with the chopped coriander.
    • Serving Suggestions: Serve immediately with a salad and natural yoghurt dip.

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