Asian bowls using basa, in less than 30 mins.

Another recipe from Zac, using basa or perch (firm white fish). It took me 12 mins to prepare and 15 to cook and construct for 4 people.

Ingredients (for 2 people, prices Canberra, Australia)

• 1 cucumber $1

• 1 carrot $0.20

• Mint and coriander $5

• 100g Vermicelli $1

• One piece on Basa (or other cheap fish) $3

• Peanuts $3 (large bag, only use about a handful. With the rest, add to a food processor with about a spoonful of honey (to make the medicine go down) and a spoonful of olive oil, blend for 4-5 minutes to make peanut butter – waste not…)

• Soy sauce (you should already have this)

• 1x lemon $0.50

• Chilli flakes (optional)

• Garlic 

• Butter 

Total cost $13.70

Method

Place a handful of peanuts in a food processor, or in a mortar and pestle if you’re feeling bourgeois

Blend or smash until fine.

Soak the vermicelli in boiling water, as per packet instructions, being sure not to over do it.

Heat a pan with a dollop of butter and a spoonful of garlic. Add fish, chopping up when it becomes malleable. 

Mix some soy sauce, about half a lemon’s worth of juice, optional chilli and some honey or sugar to remove the lemony snickets. 

Grate carrot, or slice using a peeler for wider strips.

Slice cucumber. Then cut in strips.

Chop mint and coriander 

Place vermicelli in bowl

Add carrot and cucumber

Season with peanuts and herbs

Add fish

Add sauce to the top (not the bottom)

Serve