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Slow-cooker jerk basa recipe

Slow-cooker jerk basa recipe

1 rating

This slow-cooker jerk basa recipe is not only delicious but also offers the convenience of a hands-off cooking experience. Combining the richness of coconut milk, zesty lime juice, and aromatic jerk seasoning, this dish is sure to be a hit. See method

  • Serves 8
  • 3 hrs 40 mins
  • 339 calories / serving
  • Freezable
  • Dairy-free

Ingredients

  • 400ml tin coconut milk
  • 1 lime, zested and juiced
  • 3 tbsp jerk seasoning
  • 750g sweet potatoes, scrubbed and cut into 2cm dice
  • 300g frozen sweetcorn
  • 2 x 400g tins black beans, drained
  • 4 spring onions, sliced
  • 1 vegetable stock cube, made up to 350ml
  • 750-800g frozen basa fillets
  • sliced red chilli and chopped coriander, to serve (optional)
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

    1420kj
    339kcal     17%

  • Fat

    11g 16%

  • Saturates

    8g 39%

  • Sugars

    8g 9%

  • Salt

    1g 16%

of the reference intake
Carbohydrate 33.5g Protein 22.1g Fibre 8.7g

Method

  1. Put the coconut milk, lime juice, 2 tbsp jerk seasoning, the sweet potatoes, sweetcorn, beans and ¾ of the spring onions in a large slow-cooker (at least 5.5ltr capacity) with the stock. Season, stir and cook on high for 3 hrs (or on low for 5 hrs), or until the sweet potatoes are soft.
  2. Meanwhile, lay the fish on a plate lined with kitchen paper and sprinkle the remaining jerk seasoning over the top. Cover and set aside for 1-2 hrs to defrost slightly (or in the fridge until needed).
  3. Add the fish fillets to the slow-cooker, gently pressing into the liquid to just cover. Cook on high for 40-50 mins until the fish is cooked through and flakes easily. Stir through the remaining spring onions and most of the lime zest. Top with the remaining zest, and some chilli and coriander, if you like.
  

Cook's tip: No slowcooker? Put everything besides the spiced fish in a large casserole dish, season and cover with a lid. Bring to the simmer on the hob, then cook at gas 2, 150°C, fan 130°C for 1 hr 20 mins, stirring (add the fish halfway through), or until the potatoes are cooked through and the fish flakes easily. Finish with the remaining spring onions, chilli and coriander as per step 3.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Slow-cooker recipes

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