Basa Fillets In Tomatillo Sauce
Serves: 3
Kirstin Bosco
1 January 1970
Based on User reviews:
49
Spice
50
Sweetness
49
Sourness
34
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1.5 cups
Long Grain White Rice2.5 cups
Water1 clove
Garlic (minced)1 tbsp
Salt (to taste)1 tbsp
Corn Oil1 cup
Onion (chopped)680 g
Fish (swai)3 tbsps
Cilantro (chopped fresh)1 tbsp
Lime Juice (fresh)Directions:
1
Combine the rice, water and bouillon in a saucepan
2
Bring to a boil, then cover and reduce the heat to low
3
Simmer for 15 minutes or until rice is tender and water has been absorbed
4
Set aside
5
Meanwhile, in a large pot, bring about 2 inches of water to a boil
6
Add jalapenos, and cook for 5 minutes, then add the tomatillos
7
Boil for 5 more minutes
8
Remove the tomatillos with a slotted spoon, and transfer to a blender
9
Add 1 clove of garlic, salt and 1 or 2 jalapenos
10
Puree until liquid, then taste, and blend in more jalapeno as desired
11
Set aside
12
Heat the corn oil in a large skillet over medium heat
13
Add the onions and 1 clove of garlic; cook and stir until fragrant
14
Add the fish fillets, and cook for about 2 minutes per side
15
Pour in the tomatillo sauce, and mix in the cilantro and lime juice
16
Simmer for a few minutes, or place under a broiler until fish flakes easily with a fork
17
Serve fish immediately on a bed of rice
18
Spoon sauce over the top
19
Enjoy with your favorite ice cold beverage
20
Buen Apetito!