A delicious bowl of wonderful flavours, ready to awaken those tastebuds and transport you to a party on your palate. It’s refreshingly light, fantastic as an evening meal if you don’t fancy something heavy. You can also make the stew without the fish if you are feeling a fish free or vegan meal, this is just as yum without the basa.
1 can (400ml) coconut milk
1 can peeled plum tomatoes
200g baby button mushrooms, roughly chopped
1 chilli, roughly chopped
2 basa fillets
3 garlic cloves, roughly chopped
Zest of 1/2 lime
1/2 tsp oregano
1/2 tsp paprika
1 tbsp olive oil
Lime juice (optional)
In a pan, start by frying the garlic in the olive oil for a couple of minutes.
On medium heat, add the mushrooms and cook with the garlic for 4-5 minutes, stirring occasionally.
Add the tomatoes, chilli, all seasonings and lime zest and cook together for 3-4 minutes.
Place the fish fillets in the pan and pour in the coconut milk. Give it a thorough mix.
Cover and leave to cook for 10-15 minutes. Upon serving squeeze a little fresh lime juice (optional) and grate a little more zest for added tanginess.
British Summer Time kicks off from tomorrow getting us straight into those summer vibes, please believe…. I cannot wait for the longer summer days and hot weather. Like last week, here is another really simple, light and delicious recipe to get you into those more lighter meals. Additionally, as we are slowly getting out of lockdown and approaching freedom, many of us shall be returning to offices and places of work and so getting back to our cooking routines when we may have had more time at home makes this recipe even more special. A tasty meal in less than 15 minutes, what more could you ask for?
185g raw king prawns
5-6 cherry tomatoes, quartered
1 tbsp olive spread
3 garlic cloves, roughly chopped
Basil, a couple of leaves roughly chopped
1 tbsp white wine
On medium heat, start by frying the garlic in the olive spread until lightly softened.
Pour in the wine and the tomatoes, season with salt and pepper and cook until the wine has reduced.
Add the prawns and cook for 4-6 minutes or until cooked through and piping hot.
Sprinkle over the chopped basil and mix.
Serve immediately with some bread or a portion of rice.
A refreshingly light, coconutty salmon dish that is flavourful and oh so simple to make. Perfect if you are feeling a lighter lunch as it is not too indulgent, pair with a side salad or some grilled vegetables.
2 skinless salmon fillets
1 shallot finley chopped
3 garlic cloves chopped
1 inch piece of ginger, peeled and grated
1/2 tsp dried coriander
2 cup mushrooms, sliced
2 tbsp olive oil
165ml coconut milk
2 fresh tomatoes, peeled
1tbsp fish sauce
1 red chilli, deseeded and chopped (add more if you’d prefer more spice)
In a pan, pour the olive oil and fry the salmon on medium-low heat for a 2-3 minutes on each side.
Remove the salmon from the pan.
Add the shallot, dried coriander, garlic and ginger and fry on a medium heat until it starts to soften and brown.
Add the chilli, tomato, mushroom, fish sauce and cook for 4-6 minutes.
Pour in the coconut milk and give it a quick stir.
Put the salmon back in the pan along with the juice of half a lime.
Leave to simmer for 8-10 minutes or until the salmon is fully cooked.