Smoked basa with sweetcorn pilau
Serves: 2
Prep time: 25 minsTotal time: 
Recipe photograph by Ant Duncan
Smoked basa with sweetcorn pilau
Charred sweetcorn and lightly smoked fish work brilliantly well with fragrant garam masala in this quick and easy pilau that has kedgeree vibes
Serves: 2
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
464Kcal
Fat
8gr
Saturates
2gr
Carbs
62gr
Sugars
8gr
Fibre
5gr
Protein
33gr
Salt
1.2gr
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 1⁄2 tbsp vegetable oil
- 1⁄2 red onion, sliced
- 2 garlic cloves, sliced
- 1 1⁄2 tsp garam masala, plus 1⁄2 tsp extra
- 120g dried basmati rice
- 250ml vegetable stock* (made using 1⁄2 stock pot or cube)
- 1 x 240g pack smoked basa fillets
- 1 x 198g tin sweetcorn, drained
- 100g baby spinach
- small handful coriander, leaves chopped
- lemon wedges, to serve
Step by step
Good to know
Smoked basa is a cheaper alternative to smoked haddock and is responsibly sourced from an ASC (Aquaculture Stewardship Council) certified farm. It’s also a good source of protein and healthy omega-3 fats.
- Preheat the grill to high.
- Heat the oil in a medium saucepan and cook the red onion for 5 minutes until softened and golden. Add the garlic and 11⁄2 teaspoons garam masala and cook for a further 2 minutes, stirring.
- Tip in the rice and stir to coat, then pour in the stock. Bring to the boil then reduce to a very low simmer, cover and cook gently for 12-14 minutes until the stock has been absorbed and the rice is tender.
- Meanwhile, place the smoked basa fillets on a foil-lined baking tray, season lightly and rub with 1⁄2 teaspoon of garam masala. Grill the fish for 8-10 minutes until opaque and cooked through; it should flake easily with a fork.
- At the same time, heat a dry frying pan until hot. Add the drained sweetcorn and cook over a high heat, stirring occasionally, until charred. Reduce the heat, add the spinach and stir until wilted.
-
Stir the charred sweetcorn, spinach and coriander through the rice. Divide between two shallow bowls. Top with the grilled basa fillets and finish with a squeeze of lemon.
*Check your stock is gluten-free, if required.
