Add a kick to this tender, white fish with a Jamaican-inspired marinade
(9 votes)
Cook: 20 Mins
Serves: 4
Price: £1.44 per serving
Nutritional Information
Each 151g serving contains
Energy
645kj
154kcal
645kj
154kcal
8%
Fat
5.0g
5.0g
Med
7%
7%
Saturates
1.2g
1.2g
Low
6%
6%
Sugars
1.8g
1.8g
Low
2%
2%
Salt
0.44g
0.44g
Med
7%
7%
of your reference intake.
Typical energy values per 100g:
427kj/102kcal
Typical energy values per 100g:
427kj/102kcal
Ingredients
1tbsp rapeseed oil
1tbsp malt vinegar
1tbsp reduced-salt soy sauce
1tsp dark brown sugar
1tsp ground allspice
1 spring onion, chopped
1 clove garlic, chopped
½ Scotch bonnet chilli, or 1½ Grower's Selection Thin Chillies, deseeded and chopped
2cm piece fresh ginger, peeled and chopped
10g thyme sprigs, leaves only
Zest and juice 1 lime, plus extra wedges to serve
2 x 240g packs Asda 2 Basa Fillets
Method
1
Put the oil, vinegar, soy sauce, sugar, allspice, spring onion, garlic, chilli, ginger, thyme and lime zest and juice in a blender. Blitz to a coarse paste.
2
Brush the paste over both sides of the basa fillets, then transfer to a baking tray. Chill in the fridge for at least 30 mins.
3
Preheat the barbecue or grill to medium.
4
Put the fillets into a fish basket or onto a greased double layer of kitchen foil. Barbecue for 2-3 mins on each side, or until just beginning to char. Or, grill, on the baking tray, for 2-3 mins on each side.
5
Serve with the lime wedges and pineapple salsa.