International dishesBraised DishesEurope and North America30 minutes
This braised basa gives soft pieces of fish resting on a bed of spinach under a light, creamy sauce. The tricky part is that basa falls apart easily once it goes into the pot.
The fish is dusted in flour and lightly fried before braising, so each piece holds its shape and keeps its juices. The spinach is blanched and plunged into cold water, which keeps it green and stops it watering down the sauce.
This batch weighs about 387g, at roughly 266 calories per 100g.
Method
Cut 200g basa fillet into bite sized pieces and season with 1/2 teaspoon seasoning powder, 2 teaspoons minced garlic and 1/2 teaspoon black pepper.
Rinse 100g spinach, cut it into 5cm lengths, blanch it briefly, plunge it into cold water, then squeeze it dry. Slice the red horn chili.
Fry the garlic until fragrant, add the spinach and toss briefly, then season with 1/2 teaspoon seasoning powder and 1/2 teaspoon black pepper.
Dust the fish in all purpose flour and fry it lightly, then lift it out and drain.
Make the sauce: stir 2 tablespoons unsweetened oat milk into 3 tablespoons Lean Mayo original flavor.
Lay the spinach in a pot, set the fish on top, pour over the sauce, add the chili and pepper, cover and braise over low heat for about 5 minutes, then turn off the heat.
Lift the fish onto a plate and serve hot with rice.
Tips
Frying the fish before braising keeps the pieces whole and holds the juices inside.
Basa can be swapped for ca dua or red tilapia fillet, with the same braising time.
Sauce loosened with oat milk is thinner, so 15 minutes in the fridge firms it up before it goes over the fish.
A gentle 5 minute braise with the lid on and no stirring keeps the pieces intact, as stirring breaks them.
Spinach blanched and dropped straight into cold water keeps its color and stays out of the sauce.
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