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Crispy Spiced Basa With Black Rice And Coriander Yoghurt

Settle in for a sweet-savoury dish you won't want to miss. You'll marinate basa in garlic, soy and ginger before tossing it in spices. Pan-fry till golden and serve over black rice with a drizzle of creamy coriander yoghurt.

30 mins
449kcal
Indian
Crispy Spiced Basa With Black Rice And Coriander Yoghurt

Ingredients for 2 people

Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient

Lemon
Lemon
Soy sauce (15ml)
Soy sauce (15ml)
Basa fillets (2pcs)
Basa fillets (2pcs)
Gram flour (30g)
Gram flour (30g)
Ginger & garlic paste (15g)
Ginger & garlic paste (15g)
Ground cumin (1tsp)
Ground cumin (1tsp)
Cayenne pepper (0.5tsp)
Cayenne pepper (0.5tsp)
Black rice (130g)
Black rice (130g)
Natural yoghurt (80g)
Natural yoghurt (80g)
Cucumber (0.5pcs)
Cucumber (0.5pcs)
Coriander (5g)
Coriander (5g)
Tomato
Tomato

You'll also need

Olive oil, Salt, Vegetable oil (or dietary alternatives)

Cooking instructions

Instructions for 2 [for 3] [for 4] portion recipe.

1.

Boil a kettle

Add your black rice to a pot of plenty of boiled water with a pinch of salt and cook over a high heat for 30 min or until it's tender (it will still have a slight bite to it when cooked)

Once cooked, drain and return to the pot

Cover with a lid until serving

2.

Chop your basa fillet[s] into large, bite-sized pieces

3.

Combine the chopped basa with your soy sauce and ginger & garlic paste in a medium bowl and give everything a good mix up – this is your marinated basa

Add your gram flour and ground cumin to a separate bowl with most of your cayenne pepper (can't handle the heat? Go easy!) and a pinch of salt and mix it all together – this is your spiced gram flour

4.

Cut your cucumber in half and scrape out the inner seeds with a teaspoon, then cut into small pieces

Chop your tomato[es] finely

Chop your coriander finely, including the stalks

Cut your lemon[s] into wedges

5.

Combine the chopped cucumber and chopped tomato in a small bowl with a drizzle of olive oil, the juice of 1/4 of the lemon wedge[s], half your natural yoghurt (save the rest for later!), the remaining cayenne pepper (not a fan of spice? Just add a little!) and a pinch of salt – this is your tomato salad

Add the marinated basa to the bowl with the spiced gram flour and give everything a good mix up – this is your coated basa

6.

Heat a large, wide-based pan (preferably non-stick) with a very generous 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 crispy and cooked through – this is your crispy spiced basa

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

7.

Meanwhile, add the remaining natural yoghurt and chopped coriander to a small bowl with the juice of 1/4 of the lemon wedge[s], a splash of cold water and a pinch of salt – this is your coriander yoghurt

8.

Serve the crispy spiced basa over the black rice with the tomato salad to the side

Drizzle over the coriander yoghurt and garnish with a lemon wedge

Enjoy!

Nutritional information

Nutritional information only applies to ingredients supplied by Gousto.

per serving
449kcal
Energy
7.4g
Fat
59.3g
Carbohydrate
8.6g
Fibre
33.7g
Protein
1.5g
Salt

The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.

Allergens

Allergens highlighted by (fish, gluten, milk, soya).

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

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