I absolutely love mushrooms in all its shapes and forms, its delicious umami flavours that are meaty bring a delightful contrast to the sweetness that is the sauce. Just as tasty on its own or as a side dish to some roasted lamb or vegetables.
300g closed cup mushrooms, roughly chopped
2 Portobello mushrooms, roughly chopped
2 tbsp sesame oil
3 garlic cloves, grated
1 1/2 inch piece of ginger, grated
1 1/2 tbsp light soy sauce
400ml coconut milk
Crushed black pepper
1 tbsp Lyle’s golden syrup
1/4 tsp lime juice
On medium heat fry the mushrooms in the sesame oil for 8-10 minutes.
Add the garlic, ginger, golden syrup and a generous amount of crushed black pepper. Cook for 2 minutes.
Pour in the coconut milk and mix well.
Leave to simmer for 10-15 minutes, the sauce will have reduced and thickened.
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.