"There’s so much colour and flavour going on in this fish dish, you’re gonna love it. Roast your veggies with cumin seeds for that spiced, smoky flavour and season the fish with cumin then pan fry to crisp it up. Drizzle with spicy chilli yoghurt and enjoy."
Prep Time
25 min
Cuisine
Middle Eastern
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2 x 100g smoked basa fillets<span class="strong">†</span>
1 natural yoghurt pot (80g)<span class="strong">†</span>
1 medium sweet potato
1 sriracha hot chilli sauce sachet (8ml)
Typical Values
per 100g
per serving
Energy
256 kJ 61 kcal
1154 kJ 274 kcal
Fat of which saturates
1.3 g 0.6 g
6 g 2.5 g
Carbohydrate of which sugars
7.2 g 3.3 g
32.6 g 15.1 g
Fibre
1.5 g
6.6 g
Protein
5.2 g
23.6 g
Salt
0.37 g
1.66 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 aubergine
aubergine
1 red pepper
red pepper
2 tsp cumin seeds
cumin seeds
1 spring onion
spring onion
10g coriander
coriander (100%)
1 tsp ground cumin
ground cumin
2 x 100g smoked basa fillets
basa (fish) (98%), salt, colours (curcumin, annatto norbixin)
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
Preheat the oven to 200°C/ 180°C (fan)/ 425°F/ Gas 7
Chop the sweet potato[es] (skins on) into small, bite-sized pieces
Trim the green stalks off the aubergine[s] and chop into bite-sized pieces
Deseed the red pepper[s] (scrape the seeds and pith out with a teaspoon) and chop into bite-sized pieces
2
Add the chopped vegetables to a baking tray with 3 tbsp [5 tbsp] olive oil
Add the cumin seeds with a pinch of salt andgive everything a good mix up
Put the tray in the oven for 15-20 min or until everything is cooked through
3
Meanwhile, trim, then slice the spring onions finely
Chop the coriander finely, including the stalks
4
Pat the basa fillets dry with kitchen paper
Add 3 tsp [6 tsp] flour to a plate with the ground cumin and a generous pinch of salt
Give everything a good mix up – this is your flour mixture
5
Add the basa fillets to the plate and press them into the flour mixture until fully coated
6
Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a high heat
Once hot, add the coated basa fillets, reduce the heat to medium and cook for 2 min on each side or until cooked through and lightly crisp – this is your crispy fried fish
7
Meanwhile, combine the natural yoghurt and Sriracha (Can't handle the heat? Go easy!) in a small bowl with a pinch of salt – this is your chilli yoghurt
Once cooked, mix the vegetables with the chopped spring onion and half of the chopped coriander – these are your roasted vegetables
8
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