| TEMPURA BATTERED LEMON AND HERB BASA FILLETS WITH MISO BROTH:
Because sometimes you just fancy a little flavour twist to liven up a midweek meal! Here I’ve taken succulent Young’s Gastro Tempura Battered Lemon & Herb Basa Fillets (from youngsseafood) and served them with a mix of basmati & wild rice and a deliciously fragrant (and super easy) miso broth. It’s the perfect way to mix it up with a bit of healthy fish protein. I’ve included my 30 minute recipe, so go on…
Young’s Gastro Tempura Battered Lemon and Herb Basa Fillets
120g basmati & wild rice
For the miso broth:
1 tsp cornflour
150ml tap water
1 heaped tbsp white miso
1/4 tsp turmeric
1 tsp freshly grated ginger
1/2 tsp vegetable bouillon or crumbled stock cube
60g frozen edamame beans (about 10 per portion)
1/2 small red chilli (more if you like the heat!)
1 tsp coriander stalks (reserve the leaves for garnish)
A squeeze of lemon (1/2 tsp)
1 tsp light soy sauce
1 – Pop the Young’s Gastro Tempura Battered Lemon & Herb Basa Fillets into the oven and cook according to instructions (22-25 mins to oven bake 220°C/ gas mark 7).
2 – Move onto cooking the rice according to packet instructions (simmer from ambient heat for 20-25 mins).
3 – Whilst both the fish and rice are cooking, prepare the miso broth. Start by taking a small bowl and mixing both the cornflour and 2 tbsp of the cold water together, until a smooth paste forms. Set aside.
4 – Heat a small frying pan & add the miso, turmeric & grated ginger. Stir & add the cornflour paste. Add the water, little by little until your desired broth consistency is reached (thickish, yet freely pourable). Turn the heat down low & add the vegetable bouillon.
5 – Finish the broth by adding the edamame beans, red chilli, coriander stalks, a squeeze of lemon & the light soy sauce. Taste & adjust any seasonings/spice at this point then keep warm until ready to serve.
6 – Both the Young’s Gastro Tempura Battered Lemon & Herb Basa Fillets & the rice should be ready to serve at the same time. Fluff up the rice with a fork & add to the plate along with the miso broth & top with a Basa fillet.