Citrus Basa with Sweet Potatoes

This sauce gives a burst of tart citrus flavour to an otherwise plain white fish. And the crispy sweet potato rounds are a nice accompaniment.

Ingredients:

3/4 lb basa fillets 

cornstarch for dusting

salt, pepper and garlic powder to taste

1 sweet potato, sliced in 1/8" thick rounds

vegetable oil for brushing

1 cup sliced mushrooms

1/4 cup soya sauce

1/2 small lemon, juiced

1/2 small orange, juiced

1 tsp fish sauce

2 tsps sesame oil

1 tbsp honey

1 tsp hoisin sauce

1 tsp minced garlic

1 tsp ginger powder

1 tsp cornstarch

handful of greens (I used arugula)

sesame seeds and dill to garnish

Preheat the oven to 425°F. Slice the sweet potato in rounds and brush with vegetable oil on both sides. Place on a lined baking sheet and sprinkle with salt and pepper. Place in the oven for 20 minutes, then flip and return to the oven for another 15 minutes.

For the sauce, combine the soya sauce, lemon and orange juice, fish sauce, sesame oil, honey, hoisin sauce, garlic, ginger and cornstarch in a small saucepan. If you want it less citrusy omit either the lemon or orange juice. Cook until thickened.

In a large non-stick skillet sauté the sliced mushrooms in vegetable oil. Once lightly golden toss in the greens, stir just to wilt and remove from pan. Keep warm.

In the same skillet add more vegetable oil. Dust the fish with cornstarch, salt and pepper and fry the fish on one side, then flip and sprinkle with garlic powder and continue cooking until easily flaked. The time will depend on the thickness of the fillets.

Place the crispy sweet potato rounds on the plate. Nestle the fish alongside and top with mushrooms and greens. You can add your favourite rice or not. Then drizzle the sauce over the fish and add sesame seeds and dill to garnish.

Serves 2-3