Cajun-Style Basa With Corn Slaw And Bulgur Wheat

Boil a kettle

Add your bulgur wheat to a pot with plenty of boiled water and a pinch of salt (the same as you would for pasta)

Bring to the boil over a high heat and cook for 7-9 min or until tender with a slight bite

Once cooked, drain and return to the pot

Peel and finely chop (or grate) your garlic

Trim, then slice your spring onion[s]

Chop your coriander finely, including the stalks

Drain your sweetcorn

Add your shredded red cabbage, drained sweetcorn and chopped spring onion to a bowl with your mayo and white wine vinegar

Season with a pinch of salt, pepper and sugar and give everything a good mix up – this is your red cabbage & corn slaw

Reboil half a kettle

Add your southern fried seasoning (can't handle the heat? Go easy!) to a plate with 2 tbsp [3 tbsp] [4 tbsp] flour and a pinch of salt and pepper

Press your basa fillet[s] into the southern fried seasoning mixture firmly until evenly coated all over

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the coated basa and cook for 3-4 min on each side or until golden, crispy and cooked through (cooking for 3 or more? Do this in batches!)

Tip: Your fish is cooked once it turns opaque and flakes easily

Once the basa is cooked, add a generous knob of butter to the pan with the chopped garlic and cook for 1-2 min or until fragrant

Once fragrant, add 50ml [65ml] [85ml] boiled water to the pan with your soy sauce and give everything a good mix up until thickened – this is your cajun-style sauce

Add the chopped coriander to the cooked bulgur wheat with a pinch of salt and pepper and mix it all together – this is your coriander bulgur