All-In-One Coconut & Lime Basa Chowder

1.Preheat the oven to 220°C/200°C (fan)/gas 7.

2.Boil a full kettle.

3.Heat a large, wide-based, hob-safe oven-proof casserole dish with a matching lid with a drizzle of vegetable oil over a medium-high heat.

4.Chop your leek(s) in half lengthways, wash thoroughly to remove any grit from between the leaves then top, tail and slice roughly.

5.Peel and chop your shallot(s) into wedges.

6.Add the sliced leek and shallot wedges to the dish.

7.Chop your sweet potato(es) (skin on) into large, bite-sized pieces.

8.Roughly chop your creamed coconut (if required).

9.Add the chopped sweet potato and chopped creamed coconut to the dish.

10.Add your cornflour, ground turmeric, curry powder, lime leaf(ves), fish sauce and chilli flakes to the dish and give everything a stir.

11.Add 450ml (590ml) [760ml] boiled water and bring to the boil over a high heat.

12.Once boiling, top with your basa fillet(s) and season with a pinch of salt and pepper.

13.Cover with a lid and put the dish in the oven for 30-35 min or until the fish is cooked through and the sweet potato has softened.

14.Meanwhile, roll your lime(s) with your hand on a hard surface (to release more juice), then cut into wedges.

15.Remove the coconut & lime chowder from the oven and flake the cooked basa with a fork.

16.Stir your cultured coconut and the juice of half the lime(s) through the chowder.

17.Garnish with your crispy onions and remaining lime wedges.

18.Dig in!