serves
4
prep
10 minutes
cook
25 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
25
minutes
difficulty
Easy
level
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Seasonal Savers
episode • The Cook Up with Adam Liaw • cooking • 24m
G
episode • The Cook Up with Adam Liaw • cooking • 24m
G
Ingredients
- ¼ cup olive oil
- 2 red capsicums, thinly sliced
- 800 g can crushed tomatoes
- 1 tbsp paprika, plus extra
- 1 tsp turmeric, plus extra
- 1 tsp chilli paste
- 1 tsp garlic paste
- ½ small bunch coriander, roughly chopped, divided
- ½ cup (125 ml) water
- 520 g basa fillets
- Salt
- Steamed white rice, to serve
Instructions
- Heat a generous drizzle of oil in a large, heavy-based frying pan. Add the capsicum and cook, stirring, until softened. Stir through the crushed tomatoes, followed by the ground spices, chilli and garlic paste, half the coriander and ½ cup water. Bring to the boil, then reduce to a gentle simmer and cook, for 10 minutes.
- Meanwhile, coat the basa fillets with the remaining oil and generously sprinkle with salt, paprika and turmeric. Add the whole fish pieces to the sauce and poach for 10-15 minutes, or until cooked through. Remove from the heat.
- Serve the spicy Moroccan fish with steamed rice and sprinkle with the remaining coriander.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Seasonal Savers
