NUTRITION

SERVINGS

INGREDIENTS

8 oz Basa fillets

0.5 cup Cooked jasmine rice

0.25 cup Full-fat coconut milk

1 tbsp Red curry paste

0.5 cup Sliced red bell pepper

0.5 cup Sugar snap peas

1 tsp Coconut oil

1 tsp Minced ginger

1 clove Minced garlic

0.25 tsp Sea salt

1 tbsp Chopped cilantro

0.5 whole Lime

PREPARATION

• 1

  Heat the coconut oil in a large skillet over medium heat and sauté the minced ginger and garlic until fragrant.

• 2

  Stir in the red curry paste and half of the coconut milk, whisking until the sauce is smooth and bubbling.

• 3

  Add the sliced red bell pepper and sugar snap peas to the skillet, cooking for 2 minutes until slightly softened.

• 4

  Pour in the remaining coconut milk and place the basa fillets into the sauce, covering the pan to poach for 6 minutes.

• 5

  While the fish cooks, warm the pre-cooked jasmine rice in a separate small pot or microwave until steaming.

• 6

  Fluff the rice and plate it alongside the tender basa and curry-drenched vegetables.

• 7

  Season the dish with sea salt and garnish with fresh cilantro and a bright squeeze of lime juice.