Pan-fried Basa with Tomato & Mango Sauce

Place the fish in a deep dish and pour the lemon juice over, then rub in the garlic, thyme, and some salt and freshly ground black pepper. Cover the dish with plastic wrap and leave for 2-3 hours in cold.

Heat some vegetable oil in a large heavy-based skillet. Coat the fish with flour, making sure you shake off any excess. Pan-fry the fish on both sides over medium heat for a few minutes until golden brown. Remove from the pan and set aside.

Heat the peanut oil and butter in another pan, add the onion, and cook over low heat for 4-5 minutes until softened. Stir in the tomato, turn up the heat, and cook for a few more minutes.

Add the turmeric, white wine, chili, fish stock to the pan and stir well. Bring to a boil, then lower the heat, cover, and simmer for 12 minutes.

Add the fish to the pan and cook for a further 15 minutes until the fish is cooked through. Peel, pit, and chop the mango, stir it into the sauce, and cook for a further 2 minutes.

Serve the fish on a platter with the fruit sauce poured over. Garnish with the chopped parsley and serve immediately.