What You’ll Need:
- 2 basa fillets
- 100 grams of quinoa
- 400ml of boiling water
- Yellow pepper, sliced
- Green pepper, sliced
- Half a chilli, finely sliced, deseeded
- Pomegranate seeds
- Lemon juice for drizzling
- Parsley, to sprinkle
For the Korean BBQ Sauce
- 1 cup light soy sauce
- Teaspoon of water
- 1 tablespoon of cornstarch
- 255g cup brown sugar
- 2 cloves of garlic, finely diced
- Tablespoon of rice wine vinegar
- Small thumb of ginger
- ½ tablespoon of sesame oil
- Salt and pepper to season
What To Do:
- Preheat the oven to 180C and cook your basa fillets for 15 minutes, or until fully heated.
- Rinse the quinoa and then add it to a medium saucepan, along with the water and bring to the boil. Reduce the heat and simmer.
- Remove from the heat after approximately 15 minutes or until all of the water has been absorbed. Let the quinoa rest for 5 minutes, then fluff.
- In a large serving bowl, add you green and red peppers, sliced chilli, pomegranate seeds and a drizzle of lemon juice. Add your quinoa once cooled and mix well.
- Serve out the quinoa salad and then place the basa fillets on top, adding a sprinkling of parsley.
To make the sauce:
- Combine the light soy sauce, sugar, garlic, rice wine vinegar, ginger, sesame oil, and seasoning together in a pan. Mix and then bring to boil.
- Whisk your cornstarch and water in a measuring jug, until the cornstarch dissolves and then add to the boiling pan, reducing the heat. Cook until the sauce is a thick consistency, for around 4/5 minutes.
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The recipe is Basa with Korean BBQ Sauce, with a Spicy Quinoa Salad (courtesy of The Saucy Fish Co.).