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.

Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient












You'll also need
Olive oil, Salt, Vegetable oil (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
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
Chop your basa fillet[s] into large, bite-sized pieces
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
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
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
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
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
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!
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Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
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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