This is a quick, everyday basa recipe made with fresh, simple ingredients. The seasoning is mild so the flavour of the fish still comes through, and the potatoes add a nice, filling side. The dill cream is optional, but it works well with the fish.
Ingredients
Fish
- Basa fillets
- Fresh garlic, grated
- Fresh ginger, grated
- Scotch bonnet (blended or finely chopped)
- Seasoning (salt, bouillon, pepper mix to taste)
- A little oil for frying
Potatoes
- Baby potatoes
- Salt & pepper to taste
- A drizzle of oil
- Parsley (optional)
Dill Cream Sauce
- Crème fraîche
- Fresh dill, chopped
- Pepper mix
- Pinch of salt or seasoning to taste
Method
1. Fish
Season the basa with garlic, ginger, scotch bonnet and your spices.
Pan-fry on medium heat with a little oil until golden and fully cooked.
2. Potatoes
Cut the potatoes in half. Boil until just soft.
Drain, season lightly, add a bit of oil, then air-fry or pan-fry until golden.
3. Dill Cream
Mix crème fraîche with dill, pepper mix, and a small pinch of seasoning.
Keep it simple so it doesn’t overpower the fish.
A Note from My Kitchen
I like using fresh garlic, ginger, and a bit of heat because they add flavour without taking over the taste of the fish. Basa is soft and delicate, so simple seasoning works best. The potatoes and dill cream make it a complete, balanced meal.
