Fiery Coconut Basa En Papillote With Fragrant Rice
Try something new with this aromatic fish dish, steamed 'en papillote' (in a parcel) with fiery spices and a quick coconut sauce. Spoon over lime leaf infused fragrant rice and top with sliced red chilli to serve.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Salt, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7
Wash your pak choi, trim off the roots and discard, then separate the leaves
Cut pieces of baking paper (or tin foil) approx. the size of A3 sheets of paper, then lay the pak choi leaves in the middle of 2 pieces of baking paper (doubling it up prevents any leakages) and add to a baking tray (or two!)
Boil half a kettle
Slice your red chilli[es] into rounds
Tip: Not a fan of spice? Remove the seeds!
Chop your creamed coconut roughly (if required!)
Combine the chopped creamed coconut in a jug with your tamari soy sauce, ginger & garlic paste, sriracha (can't handle the heat? Go easy!), a generous pinch of salt and 3 tbsp [4 1/2 tbsp] [6 tbsp] boiled water
Mix until fully combined – this is your fiery coconut sauce
Rinse your blanched edamame beans under cold running water
Sprinkle the edamame beans over the pak choi, then top with half the chilli rounds (not a fan of spice? Just add a little!)
Scrunch the edges of the baking paper up a little, then pour most of the fiery coconut sauce over the vegetables
Top with your basa fillet[s], then divide the remaining fiery coconut sauce evenly over the top
Scrunch the edges of the baking paper around the fish to form 1 sealed parcel per person, making sure to leave space between the top of the fish and the paper (this is to prevent sticking)
Put the tray[s] in the oven for 15 min or until the veg has softened and the fish is cooked through – this is your fiery coconut basa and vegetables
Tip: Your fish is cooked once it turns opaque and flakes easily
Meanwhile, add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water, your lime leaf[ves] and a generous pinch of salt
Bring to the boil over a high heat, then once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked
Once done, remove from the heat and discard the lime leaf[ves], then set aside (lid on) to steam until serving – this is your fragrant rice
Serve the fiery coconut basa and vegetables over the fragrant rice
Pour the remaining fiery coconut sauce from the parcel[s] over the fish and vegetables
Garnish with the remaining chilli rounds (can't handle the heat? Go easy!)
Enjoy!
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, 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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