Smoky Basa & Coconut Chowder

Boil half a kettle

Peel and dice your brown onion[s]

Top, tail, peel and dice your carrot[s]

Place your creamed coconut (in its packaging!) in a mug and cover with boiled water (this softens the naturally hard cream)

Heat a large, wide-based pan (preferably non-stick with a matching lid) with 1 tbsp [1 1/2 tbsp] [2 tbsp] vegetable oil over a medium-high heat

Once hot, add the diced onion and diced carrot and cook, covered, for 3-5 min or until beginning to soften and brown slightly

Meanwhile, chop your potatoes (skins on) into small cubes

Reboil a full kettle

Add the chopped potatoes to the pan and cook, covered, for a further 4-6 min

Whilst everything is cooking, peel and finely chop (or grate) your garlic

Strip your thyme leaves from their stalks and chop them finely, discard the stalks

Add the chopped garlic, most of the chopped thyme (save some for garnish!) and your bay leaf[ves] to the pan with a generous pinch of salt and pepper

Stir and cook for a further 1 min

Add 400ml [600ml] [800ml] boiled water to the pan, cover, and bring to the boil

Add your smoked basa fillet[s] to the pan

Tip: Cooking for 3 or more? You may need to do this in batches!

Cook, covered, for 6-8 min until your fish is cooked through, turning halfway

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

While the fish is cooking, combine the softened creamed coconut with your cornflour and gradually stir in 100ml [150ml] [200ml] cold water, mixing well to form a smooth paste – this is your creamed coconut mixture

Add the creamed coconut mixture to the pan (this will cause the liquid to thicken as it returns to the boil)

Break up the cooked basa with a wooden spoon as you go

Taste for seasoning, adding more salt and pepper if needed – this is your smoky basa & coconut chowder