Risotto Arborio Rice, Thai Basa Fillet, Tomatoes, Shrimp paste, Broccoli, Oil, Salt, Lemon, White Wine.
How to cook it:
Risotto: Boil a full kettle. In a pan drizzle some oil and heat up. When spitting add the arborio rice and a bit of shrimp paste and a splash of wine. Stir the risotto until fully coated with oil, shrimp paste and white wine. Pour enough hot water to cover the rice. Keep stirring until the rice soaks up all of the water. Then add more boiling water and stir. Never stop stirring. Repeat until the rice is around 5 minutes from being ready. At the same time you will have drizzled some oil in a separate pan and added tomatoes, and the Thai Basa Fillet. Allow to cook thoroughly, and then add to the rice pan. Mix in the Basa flavours with the risotto rice, and take off the hob once perfectly al dente. Please note that you should always leave the risotto to set for at least 1 minute after you finish cooking it - therefore include this into your rice cooking time or you will end up spreading it like butter.
Sole: Wash and prepare the fish. Then position in foil, adding lemon, white wine, broccoli and tomatoes (if you can have garlic this would be a good ingredient to add here). Then fold the foil over and close like a parcel. Oven cook until ready.
PS: The Risotto can be enjoyed also on its own. You can also add some shellfish to the mix to give it a bit more flavour. For this recipe I only added the Basa as I was using it as a side dish. Just make a little more if you plan on eating it as a main meal.