Braising is an easy and dynamic cooking method that not only infuses the fish with a ton of flavour as it cooks but also keeps it moist and juicy. The best part is that the braising liquid also becomes the flavourful sauce to drizzle on top afterwards!
- 4 Basa Fillets
- 1 can Cherry Tomatoes (398 ml)
- 1 Red Onion
- 1 tsp Brown Sugar
- 1 oz Red Wine Vinegar
- Smoky Garlic Spice Mix (1g smoked paprika, 2g ground garlic, 2g ground coriander)
- 2 oz White Wine
1) Sauté the aromatics
In a large pan with a tight fitting lid, add 2 tbsp of cooking oil over medium heat. When the oil starts to shimmer, add the red onion, thinly sliced. Cook for 3 min, stirring often, until slightly softened. Add the white wine and Smoky Garlic Spice Mix. Cook for 2 min, stirring occasionally, until most of the wine has evaporated. Add the cherry tomatoes, brown sugar, half of the red wine vinegar and 1⁄4 cup of warm water. Season with salt and pepper and stir to combine. Bring to a simmer over high heat.
2) Braise the basa
Once simmering, nestle the basa into the sauce and reduce the heat to medium low. Cover and simmer for 10 min, until the sauce has thickened slightly (and the basa reaches 140°F) or continue cooking to your desired doneness. Remove pan from heat.
Plate the braised basa with your sides. We paired ours with with buttered potatoes and a feta cheese mixed green salad. Yum!
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This recipe was part of our Cherry Tomato Braised Basa recipe. We deliver fresh, pre-portioned ingredients straight to your door along with recipe cards so you can create nutritious meals at home.
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