Satay Basa with Curried Rice

Recipe and photograph by Bianca

GF, DF, Low FODMAP, Vegan/Vegetarian (optional)

Serves: 1

  • 1 tbsp garlic extra virgin olive oil
  • 100g cauliflower
  • 60g zucchini, cut into quarters
  • 50g snow peas, cut in half
  • 50g green spring onion, diced
  • 20g kale, chopped
  • 50g dry basmati rice (1 cup water)
  • 1 tsp curry powder
  • 1/2 tsp hot cayenne pepper
  • Salt and pepper to taste
  • 1 Basa fillet (or cod or haddock)
  • 1 tbsp NOGO Satay Sauce with Turmeric
  • 1 egg

To Serve
  • Sliced green spring onion
  • Coriander, finely chopped
  • Fresh red finger chilli, finely chopped

  • Heat 1 tbsp of garlic EVOO in a saucepan.
  • Add green spring onion and cook until soft
  • Add the cauliflower, zucchini, snow peas and kale to the sautéed green spring onions, and cook until softened
  • Add the dry rice to the hot pan and cook until fragrant. Add water. Note: the rice should be just covered with water
  • Add the curry powder, cayenne pepper, salt and pepper to the rice and vegetables. Stir to combine and then place a lid on top to simmer for 10 minutes.
  • After 10 minutes, add the Basa fillet on top of the rice and vegetables, and spread the NOGO Satay Sauce with Turmeric on top of the fish. Ensure that the whole fillet is covered! Crack some black pepper on top and cover
  • Place an egg in a small pot, cover with water and bring to the boil. Let it simmer for 6 mins (TIP: 6 minute boil is perfect for a jammy egg, if you like your egg cooked more, boil it longer)
  • Once the fish is steamed and cooked through, and the rice and vegetables are tender, transfer all the ingredients to a serving bowl. Serve with your soft boiled egg, and sprinkle with freshly sliced spring onion, red chilli, coriander and lime