Bassi-salté with Spiced Tomato Sauce

Ingredients

• 500g (1.1 lb) bassi fish fillets 500g (1.1 lb) bassi fish fillets
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 4 tomatoes, diced 4 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon curry powder 1 teaspoon curry powder
• 1 teaspoon thyme 1 teaspoon thyme
• 2 bay leaves 2 bay leaves
• 1 teaspoon ginger powder 1 teaspoon ginger powder
• 1 teaspoon chili powder 1 teaspoon chili powder
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 10g, 6g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the ginger powder, chili powder, and a pinch of salt. Rub the spice mixture onto the bassi fish fillets and let them marinate for 30 minutes.
2. 2.
   Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
3. 3.
   Add the diced red and green bell peppers to the skillet and cook for another 3-4 minutes until they soften.
4. 4.
   Stir in the diced tomatoes, tomato paste, curry powder, thyme, and bay leaves. Season with salt to taste.
5. 5.
   Gently place the marinated bassi fish fillets into the skillet, ensuring they are submerged in the sauce. Cover the skillet and let it simmer for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
6. 6.
   Remove the bay leaves from the sauce and garnish with fresh cilantro.
7. 7.
   Serve the Bassi-salté hot with steamed rice or your choice of Nigerian staple.

Treat your ingredients with care...

• Bassi fish — Ensure that the fish fillets are fresh and free from any unpleasant odor. If bassi fish is not available, you can substitute it with any firm white fish like tilapia or cod.
• Ginger powder — If you prefer a stronger ginger flavor, you can use freshly grated ginger instead of ginger powder.
• Chili powder — Adjust the amount of chili powder according to your spice preference. Add more for a spicier dish or reduce it for a milder flavor.

Tips & Tricks

• For an extra burst of flavor, squeeze some fresh lemon juice over the Bassi-salté before serving.
• If you prefer a thicker sauce, you can add a tablespoon of cornstarch mixed with water to the skillet during the last few minutes of cooking.
• Feel free to customize the spiced tomato sauce by adding other vegetables like carrots or spinach for added nutrition and color.
• If you enjoy heat, you can add a diced scotch bonnet pepper or a pinch of cayenne pepper to the sauce for an extra kick.
• Leftovers of Bassi-salté can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Serving advice

Serve the Bassi-salté with a generous portion of steamed rice or alongside traditional Nigerian staples like pounded yam or fufu. Garnish with fresh cilantro for a pop of color and freshness.

Presentation advice

To elevate the presentation of Bassi-salté, place the fish fillets on a bed of steamed rice and spoon the spiced tomato sauce over the top. Garnish with a sprig of fresh cilantro and serve with a side of sautéed vegetables for a vibrant and visually appealing plate.