Smoked Basa Recipe with Sweetcorn Pilau and Garlic Potatoes

A Delicious Fusion of Smoky Basa, Sweetcorn Pilau, and Garlic Potatoes
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Indulge in this delightful Smoked Basa Recipe that combines the subtle, smoky flavors of basa with the vibrant sweetness of sweetcorn pilau and the savory crunch of garlic potatoes. This dish offers a perfect balance of textures and tastes, making it an ideal choice for a cozy family dinner or an elegant meal with friends.

History:

Did you know? Basa fish, also known as Pangasius, is a freshwater catfish native to the Mekong Delta in Southeast Asia. Its popularity has soared globally due to its mild flavor and flaky texture, making it an excellent canvas for various culinary preparations. Smoked basa, in particular, offers a cost-effective and equally delicious alternative to smoked haddock, bringing a unique twist to traditional dishes.

Serving Suggestions:

To truly enjoy this dish, serve the smoked basa on a bed of the fragrant sweetcorn pilau, allowing the flavors to meld beautifully. A side of garlic potatoes adds a satisfying crunch and a garlicky depth. Garnish with fresh lemon wedges for a zesty kick and a sprinkle of chopped fresh parsley for a touch of colour and freshness. Pair this meal with a crisp, chilled white wine like Sauvignon Blanc to enhance the overall dining experience.

Storing Instructions:

Store any leftovers in airtight containers. The smoked basa and sweetcorn pilau can be refrigerated for up to 2 days. The garlic potatoes will keep well for up to 3 days in the fridge. For longer storage, freeze the pilau and the fish separately in freezer-safe containers for up to 1 month. Potatoes, however, are best enjoyed fresh and may not retain their texture well after freezing.

Reheating Instructions:

To reheat the smoked basa and sweetcorn pilau, place them in an oven-safe dish, cover with foil, and warm in a preheated oven at 180°C (350°F) for about 15 minutes or until heated through. Alternatively, you can microwave them on medium heat for 3-4 minutes, stirring halfway through. Reheat the garlic potatoes in a frying pan over medium heat for 5-7 minutes, stirring occasionally, until they’re crispy and hot.

Conclusion:

We’d love to hear how you enjoyed this recipe! Share your thoughts in the comments below, and don’t forget to subscribe to our newsletter for more delicious inspirations straight to your inbox. Whether you’re a seasoned cook or a kitchen novice, this smoked basa with sweetcorn pilau and garlic potatoes is sure to become a new favorite in your culinary repertoire.

How to Make Smoked Basa Recipe

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Smoked Basa Recipe with Sweetcorn Pilau and Garlic Potatoes

Difficulty: Beginner Prep Time 20 mins Cook Time 30 mins Total Time 50 mins
Cooking Temp: 200  °C Servings: 2 Calories: 550 kcal per serving
Best Season: Suitable throughout the year

Description

This Smoked Basa Recipe brings together the smoky richness of basa fillets with the aromatic sweetness of sweetcorn pilau and the savory crunch of garlic potatoes. Perfect for any occasion, this dish is both satisfying and easy to prepare, offering a delightful combination of flavors and textures that will impress family and friends alike.

Ingredients

For the Smoked Basa

For the Sweetcorn Pilau

For the Garlic Potatoes

Instructions

Preparing the Smoked Basa:

  1. Preheat the Grill

    Preheat the grill to high.

  2. Season the Fish

    lace the smoked basa fillets on a foil-lined baking tray. Season lightly with salt, pepper, and 1/2 tsp garam masala.

  3. Grill the Fish

    Grill the fish for 8-10 minutes until opaque and cooked through. The fish should flake easily with a fork.

Making the Sweetcorn Pilau:

  1. Heat the Oil

    Heat the vegetable oil in a medium saucepan over medium heat.

  2. Cook the Onion

    Add the red onion and cook for 5 minutes until softened and golden.

  3. Add Garlic and Spices

    Add the garlic and 1 1/2 tsp garam masala, cooking for an additional 2 minutes while stirring.

  4. Add Rice

    Stir in the basmati rice to coat it with the spices.

  5. Add Stock and Simmer

    Pour in the vegetable stock, bring to a boil, then reduce to a very low simmer. Cover and cook gently for 12-14 minutes until the stock is absorbed and the rice is tender.

  6. Char the Sweetcorn

    In a separate dry frying pan, char the drained sweetcorn over high heat, stirring occasionally.

  7. Add Spinach

    Reduce the heat, add the spinach to the pan, and stir until wilted.

  8. Combine Ingredients

    Mix the charred sweetcorn, spinach, and chopped coriander into the cooked rice.

Preparing the Garlic Potatoes

  1. Boil the Potatoes

    Boil the potato chunks in salted water for 10-12 minutes until tender. Drain and set aside.

  2. Heat the Oil

    In a large frying pan, heat the olive oil over medium heat.

  3. Cook the Garlic

    Add the minced garlic and cook for 1-2 minutes until fragrant.

  4. Add the Potatoes

    Add the boiled potatoes to the pan, tossing to coat them in the garlic oil. Cook for an additional 5 minutes until slightly crispy.

  5. Season and Garnish

    Season with salt and pepper to taste. Garnish with fresh parsley if desired.

Serving

  1. Plate the Pilau

    Divide the sweetcorn pilau between two plates.

  2. Add the Fish

    Place a grilled smoked basa fillet on top of each serving of pilau.

  3. Serve the Potatoes

    Serve with a side of garlic potatoes and lemon wedges.

Nutrition Facts

Amount Per Serving
Calories 550kcal
Calories from Fat 135kcal
% Daily Value *
Total Fat 15g24%
Saturated Fat 4g20%
Cholesterol 60mg20%
Sodium 1.5mg1%
Potassium 850mg25%
Total Carbohydrate 70g24%
Dietary Fiber 6g24%
Sugars 5g
Protein 35g70%

Vitamin A 1500 IU
Vitamin C 25 mg
Calcium 100 mg
Iron 4 mg
Vitamin D 15 IU
Vitamin E 3 IU
Vitamin K 45 mcg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

  • Substitutions: You can substitute smoked basa with smoked haddock, cod, or any other firm white fish. Adjust the cooking time accordingly.
  • Vegetarian Option: For a vegetarian version, replace the smoked basa with grilled halloumi or tofu.
  • Add Spice: If you prefer a spicier dish, add a pinch of chili flakes to the sweetcorn pilau or garlic potatoes.
  • Freshness Tip: Use fresh lemon wedges to add a zesty flavor and enhance the dish's overall freshness.
  • Serving Variation: For a lighter meal, serve the smoked basa with a simple green salad instead of garlic potatoes.
Keywords: Smoked Basa Recipe, sweetcorn pilau, garlic potatoes, smoked fish, basa fillets, easy dinner, seafood recipe, healthy meal, quick recipe, weeknight dinner, Irish cuisine, flavorful fish dish

Frequently Asked Questions

Expand All:
Can I use a different type of rice?

Yes, you can use jasmine rice or long-grain rice as alternatives. Just adjust the cooking time and liquid ratio accordingly.

What if I don’t have garam masala?

If you don't have garam masala, you can use a mix of ground cumin, coriander, and a pinch of cinnamon to achieve a similar flavor.

Can I prepare the pilau in advance?

Yes, you can prepare the sweetcorn pilau up to a day in advance. Store it in an airtight container in the refrigerator and reheat before serving.

How do I ensure the potatoes stay crispy?

To keep the garlic potatoes crispy, ensure they are thoroughly dried after boiling and avoid overcrowding the pan when frying.

Is there a vegetarian alternative to basa fish?

Yes, grilled halloumi or marinated tofu can be excellent vegetarian alternatives to smoked basa in this dish.

Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach. Thaw and drain it well before adding to the pilau to prevent excess moisture.

How do I char the sweetcorn if I don’t have a frying pan?

If you don’t have a frying pan, you can char the sweetcorn under a hot grill or in a broiler for a few minutes, turning occasionally until slightly blackened.

What’s the best way to store leftovers?

Store leftovers in separate airtight containers in the refrigerator. The fish and pilau will keep for up to 2 days, and the garlic potatoes for up to 3 days.

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Fiona O'Sullivan

Fiona O'Sullivan is the passionate editor of Great Food Ireland, a popular blog dedicated to celebrating traditional Irish cuisine and culinary heritage. With a rich background in food writing and a deep love for Ireland's gastronomic culture, Fiona brings a wealth of knowledge and enthusiasm to her role. She curates authentic recipes, shares culinary stories, and explores the vibrant food scene across Ireland. Fiona's dedication to promoting Irish food traditions has made Great Food Ireland a beloved resource for food enthusiasts around the world.

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