The quantities provided above are averages only.
150 grams
Jasmine Rice
240 grams
Basa
(Contains: Fish)
1 unit(s)
Mango
1 unit(s)
Chilli
1 sachet(s)
Sweet Chilli Sauce
1 sachet(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
1 unit(s)
Lime
1 unit(s)
Avocado
1 unit(s)
Scallion
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Rinse the rice to remove excess starch. Boil a large pot of salted water for the rice.
Add the rice and cook for 12-15 mins. Drain in a sieve and rinse with cold water to cool. TIP: If you’re in a hurry you can boil the water in your kettle.
Place a pan over medium-high heat with a drizzle of oil. Pat the basa dry with kitchen paper.
Once hot, lay the fillets in the pan and cook for 4-5 mins. Turn over and cook on the other side for a further 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle. Once cooked, remove from the heat and add the soy sauce and sweet chilli sauce and coat well.
Meanwhile, trim and thinly slice the scallion.
Peel the mango. Slice down either side of the stone and remove the flesh. Cut any remaining flesh from the stone, then cut the mango into 1cm pieces (discard the stone).
Quarter the lime.
Halve the chilli and discard the core and seeds. Finely chop.
Halve the avocado and remove the pit. Cut the avocado into chunks (while still in its skin) then use a tablespoon to scoop it out into a bowl.
Toss the avo, mango and scallion through the cooled rice. Season to taste with salt and pepper. Serve the fish on top and sprinkle the chopped chilli on it (use less, if you dont like the heat). Serve any remaining limer quarters on the side.