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Pan fried fish, tomato sauce and grilled asparagus served on grey plate
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Pan fried Basa, Fiery Tomato Sauce, Grilled Asparagus

Course: Main Course
Cuisine: Modern Australian, Seafood

Ingredients

For the fish:

  • 2 basa fillets cut into 6 portions, wash and pat dry (use any other white fish if you cannot get basa)
  • Salt to season
  • Freshly milled black pepper to season
  • ½ tsp roasted cumin powder
  • Vegetable/olive oil – to pan fry the fish

Babette’s fiery sauce:

  • 3 ripe red tomatoes diced
  • 2 cloves garlic
  • 2 sprigs parsley
  • 1 scotch bonnet chili
  • 6 tbsp sunflower oil
  • Salt to season
  • Freshly milled black pepper to season
  • Lemon juice
  • A pinch of sugar

For the asparagus:

  • Asparagus stalks trimmed and cleaned
  • Salt to season
  • Freshly milled black pepper to season

Instructions

  • Marinate the fish pieces with salt, pepper, cumin and lemon juice; keep aside for 30 minutes.
  • To prepare the sauce, blend tomatoes, garlic, parsley, chilli and oil in a blender till smooth. Add water if too thick.
  • Heat a pan and add the sauce; reduce on low heat till a thicker consistency is obtained. Season with lemon juice, salt, pepper and a pinch of sugar. (Make sure to taste and adjust seasonings accordingly).
  • Pan fry the fish pieces, drain on a towel and keep aside.
  • Season the asparagus with salt and pepper; grill till done.
  • To assemble, spoon the sauce on a plate, place the fish on top and add the grilled asparagus.
  • Garnish with chopped parsley leaves.
  • Enjoy while warm!