Paraguayan-style Bassi-salté

Ingredients

In this Paraguayan adaptation of Bassi-salté, we incorporate the unique flavors and cooking techniques of Paraguayan cuisine. While the original Nigerian dish typically uses local spices and ingredients, we have modified the recipe to include Paraguayan spices such as paprika and traditional Paraguayan cornbread as a side dish. We alse have the original recipe for Bassi-salté, so you can check it out.

• 500g (1.1 lb) bass fish fillets 500g (1.1 lb) bass fish fillets
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, diced 2 tomatoes, diced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 1 cup (240ml) tomato sauce 1 cup (240ml) tomato sauce
• 1 cup (240ml) fish stock 1 cup (240ml) fish stock
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 10g, 6g
• Protein: 32g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the minced garlic, grated ginger, paprika, salt, and black pepper to make a marinade.
2. 2.
   Rub the marinade all over the bass fish fillets and let them marinate for at least 30 minutes.
3. 3.
   Heat the vegetable oil in a large skillet over medium heat.
4. 4.
   Add the marinated fish fillets to the skillet and cook for 3-4 minutes on each side until golden brown. Remove the fish from the skillet and set aside.
5. 5.
   In the same skillet, add the chopped onion and sauté until translucent.
6. 6.
   Add the diced tomatoes, red bell pepper, and green bell pepper to the skillet. Cook for 5 minutes until the vegetables are slightly softened.
7. 7.
   Pour in the tomato sauce and fish stock. Stir well to combine.
8. 8.
   Return the cooked fish fillets to the skillet and simmer for an additional 10 minutes, allowing the flavors to meld together.
9. 9.
   Garnish with fresh cilantro and serve hot with Paraguayan cornbread.

Treat your ingredients with care...

• Bass fish fillets — Ensure the fish fillets are fresh and of high quality. If bass is not available, you can substitute it with any firm white fish such as cod or snapper.

Tips & Tricks

• For an extra kick of heat, add a pinch of cayenne pepper to the marinade.
• Serve the Bassi-salté with a squeeze of fresh lime juice for a burst of citrus flavor.
• If you prefer a thicker sauce, you can add a tablespoon of tomato paste to the skillet.
• Adjust the seasoning according to your taste preferences by adding more salt and pepper if desired.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Serving advice

Serve the Paraguayan-style Bassi-salté hot, accompanied by Paraguayan cornbread and a side of fresh salad or steamed vegetables.

Presentation advice

Arrange the cooked fish fillets on a platter, spoon the tomato-based sauce over them, and garnish with fresh cilantro leaves for an attractive presentation. Serve the Paraguayan cornbread on a separate plate or basket.