Mild Thai-Style Basa & Coconut Rice
A comforting Thai-infused rice and fish one pot. Flavour the rice with coconut and fragrant green curry paste, then steam the fish on top for tenderness.
Method
7 steps
Boil a kettle.
Trim, then slice your spring onions finely.
Deseed your pepper and chop into large bite-sized pieces.
Heat a large, wide-based pan (preferably non-stick with a matching lid) and a drizzle of vegetable oil over a medium heat.
Once hot, add the chopped pepper and most of the sliced spring onion (save the rest for garnish!) to the pan with your Thai green curry paste and cook for 2-3 min or until fragrant.
Dissolve the chopped creamed coconut and fish sauce in 300ml boiled water.
Once fragrant, add your basmati rice and coconut stock to the pan with 1 tsp sugar and a generous pinch of salt and give everything a good mix up.
Reduce the heat to low then cook, covered, for 10 min or until most of the stock has absorbed and the rice is almost cooked.
Meanwhile, chop your Thai basil finely, including the stalks.
Once the rice is almost cooked, increase the heat to medium-high and top with your basa fillets and season them with a pinch of salt and pepper.
Cook, covered, for 6-7 min or until the fish is cooked through and tender.
Once done, transfer the cooked basa to a plate.
Add most of the chopped Thai basil (save the rest for garnish!) to the pan and mix it all together.
Serve the cooked basa over the one pot Thai-style basa & coconut rice.
Garnish with the remaining chopped Thai basil and sliced spring onion.
Sprinkle over your crispy onions.