How to make basa with Korean bbq sauce and a spicy quinoa salad

February is around the corner. If the past week’s been an extension of December excess, try this fishy dish for size.

Look at it – doesn’t it just scream ‘I’m not an Indian takeaway dripping in oil’?

If your plan to kick the year off with healthy eating has quite, well, gone to plan, this recipe my get you on track

Basa with Korean BBQ Sauce,with a spicy quinoa salad

Serves 2

2 basa fillets
100 grams of quinoa 
400ml of boiling water 
Yellow pepper, sliced
Green pepper, sliced
Half a chilli, finely sliced, deseeded  
Pomegranate seeds
Lemon juice for drizzling  
Parsley, to sprinkle 

For the Korean BBQ Sauce

1 cup light soy sauce
Teaspoon of water 
1 tablespoon of cornstarch 
255g cup brown sugar
2 cloves of garlic, finely diced
Tablespoon of rice wine vinegar 
Small thumb of ginger 
½ tablespoon of sesame oil 
Salt and pepper to season 

Preheat the oven to 180C and cook your basa fillets for 15 minutes, or until fully heated. Rinse the quinoa and then add it to a medium saucepan, along with the water and bring to the boil. Reduce the heat and simmer.

Remove from the heat after approximately 15 minutes or until all of the water has been absorbed. Let the quinoa rest for 5 minutes, then fluff. In a large serving bowl, add you green and red peppers, sliced chilli, pomegranate seeds and a drizzle of lemon juice. Add your quinoa once cooled and mix well.

Serve out the quinoa salad and then place the basa fillets on top, adding a sprinkling of parsley.

To make the sauce

Combine the light soy sauce, sugar, garlic, rice wine vinegar, ginger, sesame oil, and seasoning together in a pan. Mix and then bring to boil. Whisk your cornstarch and water in a measuring jug, until the cornstarch dissolves and then add to the boiling pan, reducing the heat. Cook until the sauce is a thick consistency, for around 4/5 minutes.

Recipe from The Saucy Fish Co (thesaucyfishco.com)