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Coconut Buttermilk Ranch Basa Fish Fillet

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Try this Coconut Buttermilk Ranch Basa Fish Fillet served with Jamaican Bammy on the side by Chef Deandra Younsang.

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Equipment

  • Frying Pan

  • Spatula

Ingredients

  • 1 Rainforest Basa Fish Fillet

  • 1 Sachet of coconut milk

  • 1 tbs coconut oil

  • 1 large red bell pepper

  • 3 stalks of escallion

  • 1 scotch bonnet pepper

  • 1 small onion

  • 4 cloves of garlic (chopped)

  • 1 head of broccoli

  • Kraft buttermilk ranch dressing

  • Badia Complete seasoning

  • Cayenne pepper, paprika, garlic powder, salt

Instructions

1
Squeeze half a small lime on the fish fillet to clean it. Add all the powdered seasoning to fish and season it gently. (Badia complete seasoning, garlic powder, cayenne pepper, paprika and salt.)
2
Preheat skillet and base the pot with coconut oil on medium flame. When the oil is hot, place the fish gently in the pan and allow it to fry a little brown color. Flip it with a spatula on the other side. Be carefull as the fish is very delicate and easy to cook.
3
Dice the red pepper, escallion, onion and garlic and add it to the pot.
4
Mix 1 pack of coconut powder in half cup water and add it to the pan and cover for 6 mins.
5
Add 2 tbsp of buttermilk ranch dressing on the fish and gently stir it around without breaking the fish apart.
6
Place bammy and broccoli in the pot and cover and allow it to soak up the coconut milk then cover for another 5 mins. Turn over the bammy so that each side get soaked and cooked throughout.
7
Finish with some fresh cilantro and dried parsley.
8
You can drizzle a little more butter milk ranch to the top if you desire. This dish can also be served with rice or crackers.
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