The onset of spring has brought about a craving for light but filling meals here at chez KP. As the weather has been relatively cool, salads haven’t made much of an inroad to our table, instead, the varoma has been getting quite the workout. Fish and steamed vegetables, with or without rice has become a regular meal. Fresh, healthy, delicious and so quick to prepare. For me, nothing beats that feeling of a thoroughly sated appetite with no sense of heaviness.
Tonight, a bunch of fresh basil and a bowl of oranges inspired a sauce to accompany our white trevally fillets. The result was a scrumptious combination of bold flavours, perfectly complementing the mildness of the fish.
To make this sauce without a thermomix, substitute a cup of orange juice for the whole orange and cook in a small saucepan.
Orange and Basil Sauce
1 orange, peeled and quartered
1 young garlic bulb and stem OR 1 – 2 cloves garlic
3 sprigs fresh basil
50 ml olive oil
70 ml white wine
1 tablespoon tapioca starch or cornflour
- Place all ingredients in thermomix bowl and cook at 90 degrees for 4 minutes on speed 4. Serve over fish.