Roasted Basa in Jerk-Honey Butter Sauce
with Kiwi Salsa, Garlic Onion Rice and Baby Plum Tomatoes
- Fish
- Sulphites
Ingredients
150 grams
Basmati Rice
1 unit(s)
Onion
2 unit(s)
Garlic Clove
2 unit(s)
Basa Fillets
(Contains: Fish)
50 grams
Jerk Paste
125 grams
Baby Plum Tomatoes
1 unit(s)
Kiwi
20 grams
Wild Rocket
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
15 grams
Honey
Not included in your delivery
½ tsp
Sugar for the Onions
300 milliliter(s)
Water for the Rice
1 tsp
Sugar for the Dressing
½ tbsp
Olive Oil for the Dressing
50 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a deep saucepan (with a tight-fitting lid) on medium heat. Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden and soft, 8-10 mins.
Once the onion has softened, add the sugar (see pantry for amount) and the garlic to the onion, stir together and cook for 1 min more.
Stir the rice into the onion and garlic until coated, 1 min. Add 0.25 tsp salt and the water for the rice (see pantry for amount) and bring to the boil.
Once boiling, turn the heat down to medium and cover with the lid. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins (the rice will continue to cook in its own steam).
Meanwhile, pat the basa dry with kitchen paper. Season with salt and pepper. Lay the fish on a lined baking tray. Thinly spread one third of the jerk paste over the basa fillets.
When the rice has 15 mins remaining, bake the fish on the middle shelf of your oven until cooked, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.
Meanwhile, quarter the tomatoes.
Peel the kiwi, then cut into 1cm chunks.
In a medium bowl, combine the cider vinegar, sugar and oil for the dressing (see pantry for both amounts). Stir the kiwi and tomatoes into the dressing, season with salt and pepper and set aside for now.
Add the remaining jerk paste to a small saucepan with the honey and water for the sauce (see pantry for amount). Bring to a boil, then reduce the heat and simmer until slightly thickened, 3-4 mins.
Stir the butter (see pantry for amount) into the jerk sauce until melted. Remove from the heat. Season with salt and pepper.
When everything's ready, fluff up the rice with a fork and share between your bowls.
Top with the basa fillets, kiwi-tomato salsa, and rocket in separate sections.
Drizzle some oil over the rocket leaves and spoon the jerk-honey butter sauce over the fish to finish.
Enjoy!
