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
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2 x 100g basa fillets<span class="strong">†</span>
130g brown rice
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
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 can of pineapple (220g)
pineapple, pineapple juice
1 tomato
tomato
1 spring onion
spring onion
10g mint
mint (100%)
1 tbsp rice vinegar
rice, salt, water
1 tsp smoked paprika
ground smoked paprika
1 tsp dried oregano
dried oregano
1 tsp ground cumin
ground cumin
1 tsp ground coriander
ground coriander
1/2 tsp dried chilli flakes
dried chilli flakes
2 x 100g basa fillets
basa fillet (fish) 100%
130g brown rice
brown rice
Allergens
Allergens highlighted by † (fish)
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.
Cooking Instructions
Instructions for 2 people (double for 4)
1
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
2
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
3
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
4
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
5
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
6
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!
7
Season the drained rice with salt and pepper
Toss the dressing through your salsa
Season the fish with salt and pepper
8
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