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Peanut-crusted basa fillets

Peanut-crusted basa fillets is a modern British fusion recipe for a classic dish of basa (catfish) fillets with a peanut crusting served with an Asian-flavoured vegetable slaw. The full recipe is presented here and I hope you enjoy this classic British version of: Peanut-crusted basa fillets.

prep time

10 minutes

cook time

15 minutes

Total Time:

25 minutes

Serves:

2

Rating:

Tags : Sauce RecipesVegetable RecipesFusion RecipesBritish Recipes

Looking for a quick dinner recipe that's still packed with flavour? Try this peanut-crusted basa fillet recipe served with a crunchy vegetable slaw. Make the crust using budget-friendly crunchy peanut butter and spice it with coriander, lime, ginger, chilli and garlic for a real kick of flavour. Ready in just 25 mins, this dairy-free dinner will definitely hit the spot. Note that basa is a type of catfish. You could readily substitute with tilapia.

Ingredients:

2 tbsp crunchy peanut butter
30g (1 oz) pack fresh coriander
2 limes, juiced
1 garlic clove
1 red chilli, deseeded
2cm (4/5 in) piece ginger, peeled
300g (2/3 lb) basa fillets
320g pack vegetable stir-fry mix
1 tbsp light soy sauce
1 tbsp sweet chilli dipping sauce
1 tbsp rice wine vinegar (or extra lime juice)

Method:

Pre-heat your oven to 180°C (160°C/355°F/gas mark 4).

In a food processor, blitz the peanut butter with half the coriander, half the lime juice, and all the garlic, chilli and ginger until coarsely combined.

Arrange the basa fillets on a baking tray lined with nonstick baking paper. Divide the peanut butter mix between the fillets and gently spread over to coat the top. Transfer to your pre-heated oven and bake for 12 mins or until cooked through.

Meanwhile, put the stir-fry vegetables in a bowl and mix in most of the remaining coriander. Whisk the remaining lime juice with the soy sauce, sweet chilli and vinegar (or extra lime juice). Pour over the vegetables and toss together to combine. Set aside for 10 mins to soften slightly, then serve with the basa fillets and reserved coriander.