Slow Cooked Jerk Basa

Slow Cooked Jerk Basa

Serves: 4

Ingredients

For the marinade

• 400ml tin coconut milk

• 1 lime, juiced and zested

• 3 tbsp jerk seasoning

• 1 large sweet potato, chipped into medium-sized chunks

• 1 tin sweetcorn, drained and rinsed

• 1 tin black beans, drained and rinsed

• 4 spring onions, sliced

• 4 garlic cloves, minced

• 1 vegetable stock cube

• salt and black pepper

• 4 basa fillets

• 2 tsp sesame oil

• 1 red chilli, sliced

• coriander, roughly chopped

Method

- Pour the coconut milk, lime juice and most of the zest, garlic, 2 tbsp jerk seasoning, sweet potato, sweetcorn, beans, 3/4 spring onions and stock in a large pot with a lid. Season. Heat over a medium-high heat. Bring to a boil then reduce to a simmer. Cover and cook for 2 hours. Make sure you stir every 15 minutes to avoid burning the bottom. I didn't do this the first time and ended up with a charcoal stew!

- Meanwhile, lay the fish on a plate lined with baking paper. Sprinkle over the remaining jerk seasoning, sesame oil, and a squeeze of lime. Rub this into the basa fillets and pop them in the fridge.

- After two hours, preheat the oven to 180 degrees, fan. once the oven has finished preheating, transfer the stew to a large baking dish and lay the basa fillets in the stew. Gently press the fillets down so the stew coats them and then place the stew in the oven and cook for 20 minutes, or until the fish is cooked and flakes apart easily.

- Serve the stew in a shallow bowl and garnish with the sliced chilli, a sprinkle of lime zest, coriander, and the remaining spring onions.