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Prep Time
25 min
Cuisine
American
Learn how to make a DIY Cajun seasoning from 4 spices! You’ll cook the fish over a very high heat, so the spiced crust becomes charred and almost blackened. Serve with a fresh, sweet and tangy pineapple salsa to balance all those earthy spices. (Gluten and dairy-free, but unsuitable for coeliacs).
Prep Time
25 min
Cuisine
American
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 517 kJ 122 kcal |
1768 kJ 417 kcal |
Fat of which saturates |
1.4 g 0.4 g |
4.8 g 1.5 g |
Carbohydrate of which sugars |
20.3 g 4.6 g |
69.6 g 15.9 g |
Fibre | 1.3 g | 4.5 g |
Protein | 7.3 g | 24.9 g |
Salt | 0.08 g | 0.29 g |
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Rinse the brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat
Once boiling, reduce the heat to medium and cook for 20-25 min or until tender with a slight bite
Once cooked, drain and return to the pot and cover until serving
Meanwhile, combine the ground cumin, ground coriander, smoked paprika, dried oregano and 1 tsp [2 tsp] black pepper in a bowl
Season with a large pinch of salt and mix to combine – this is your cajun spice seasoning
Cut each basa fillet in half lengthways and pat them dry with kitchen paper
Scatter the cajun spice seasoning onto a plate and press the fillets into it to coat them evenly in the seasoning
Strip the mint leaves from their stems and chop them finely
Reserve the juice from the pineapple tin, and dice half [all] of the pineapple
Dice the tomato[es]
Trim then slice the spring onions finely
Combine the diced pineapple, tomato, sliced spring onion and chopped mint leaves in a bowl – this is your salsa
Combine the reserved pineapple juice, chilli flakes (Can't handle the heat? Go easy!), rice vinegar, 1 tbsp [2 tbsp] olive oil and a large pinch of salt and pepper – this is your dressing
Heat a large, wide-based pan (preferably non-stick) with 1 tbsp [2 tbsp] vegetable oil over a high heat
Once hot, add the cajun basa fillets and cook for 2 min on each side
Do not be tempted to turn the fish early, leave it to form a crispy crust!
Season the drained rice with salt and pepper
Toss the dressing through your salsa
Season the fish with salt and pepper
Serve the cajun basa over the rice with the salsa to the side
Enjoy!