Jerk-basa

Jerk-spiced basa

Add a kick to this tender, white fish with a Jamaican-inspired marinade

By , 08 May 2018

(3 votes)

Jerk-spiced basa
  • Cook: 20 Mins
    plus chilling

  • Serves: 4

  • Price: £1.44 per serving

Nutritional Info
Each 151g serving contains
  • Energy

    644KJ

    154KCAL

    8%
  • Fat

    5.0g

    med

    7%
  • Saturates

    1.2g

    low

    6%
  • Sugars

    1.8g

    low

    2%
  • Salt

    0.44g

    low

    7%
of your reference intake.
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
  • 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.

  • 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.

  • Preheat the barbecue or grill to medium.

  • 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.

  • Serve with the lime wedges and pineapple salsa.