Ingredients

Servings: 4

  • 4 Rainforest Basa fillets
  • 1 cup full-fat coconut milk
  • 2 cloves garlic, sliced
  • ¼ onion, sliced
  • ½ scotch bonnet (optional)
  • 1 sprig thyme
  • ½ tsp paprika
  • ½ tsp black pepper
  • ½ tsp salt
  • 1 tsp fresh ginger
  • 1 tbsp olive oil
  • 2 tbsp chopped scallion

Directions

  1. Heat oil in a skillet. Sauté onion and garlic, ginger and scotch bonnet until fragrant.
  2. Add tomato paste & coconut milk
  3. Season with salt, pepper, and paprika.
  4. Bring to a gentle simmer (not boiling hard).
  5. Nestle in basa fillets. Spoon sauce over top.
  6. Cover and poach 6–8 minutes until fish flakes easily.
  7. Finish with cilantro and scallion.

Serve over warm Rainforest Jasmine Rice