Basa fillet drizzled with spiced pineapple and pepper sauce. Ideal for a relaxed Saturday night cook-in.
Ingredients
- Vietnamese Basa - 4 boneless fillets
- Salt & Pepper to taste
- Onion - 1, finely chopped
- Garlic - 3 cloves, minced
- Fresh pineapple Puree - 1 cup
- Whole black pepper - 1 tbsp.
- Whole Jeera/Cumin seeds - 1 tsp
- Start Anise - 5
- Kaffir Lime leaves - 3
- Rock Salt - to taste
- Whole Red Chilli - 1
Cut the fish into 2-inch squares. Pat dry and season with salt and pepper and set aside. Lightly fry in little oil in a pan until golden on both sides and cooked through.
To prepare the sauce, gently sauté the onion and garlic in oil until translucent but before they turn brown.
Add the pineapple puree and bring to a boil, then reduce to a simmer. Add the Jeera / cumin seed and whole black pepper, increasing the heat until the sauce is reduced by half.
Drop in the star anise and whole red chilli and simmer for one minute.
Season the sauce with rock salt and pepper and add the fried fishes. Stir carefully so that the sauce is evenly coated over the fillets.
To serve, place some fillets onto a plate, then drizzle the sauce over it. Garnish with whole red chilli.
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