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    • Pan-fried basa fillets with garlic potatoes recipe

    Mark Sharron
    Easy
    15 minutes
    2
    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

    • Step-by-step method for Pan-fried basa fillets with garlic potatoes
    • Wash and quarter the baby potatoes
    • Bring a pot of salted water to a boil
    • Add potatoes to boiling water and cook until just tender (about 8-10 minutes)
    • While potatoes are boiling, finely chop the red chilli
    • Crush the garlic cloves to a paste
    • Roughly chop the coriander and set aside
    • Zest half a lime and keep the zest aside
    • Cut the lime in half and juice it
    • Place plain flour on a plate and season lightly if desired
    • Pat basa fillets dry using kitchen paper
    • Dredge basa fillets in flour, shaking off the excess
    • Drain the cooked potatoes and set aside to steam dry
    • Heat 1 tablespoon olive oil in a large non-stick frying pan over medium heat
    • Add the potatoes to the pan and sauté for 3-4 minutes, turning occasionally
    • Add the crushed garlic and half the chopped red chilli to the potatoes
    • Fry the potatoes, garlic, and chilli until the potatoes are golden and garlic is fragrant (1-2 minutes)
    • Remove the potatoes from the heat, toss with half the coriander, a squeeze of lime juice, and lime zest
    • Wipe out the pan if needed; heat 1½ tablespoons olive oil over medium-high heat
    • Add the floured basa fillets to the hot pan and fry for 2-3 minutes per side until golden and cooked through
    • Remove the fish from the pan and drizzle with half a tablespoon of white wine vinegar or rice wine vinegar
    • Plate the potatoes first, top with the basa fillet, and scatter over the remaining chopped coriander and chilli
    • Serve immediately with lime wedges on the side