Panko Basa with Sticky Soy Vegetables
over garlic-ginger rice with furikake
Basa is a fish native to South-East Asia. Similar in taste and texture to both cod and haddock, it's a great source of omega-3 and protein!
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
1 piece
Basa fillet
(Contains Fish)
70 g
Basmati rice
5 g
Ginger paste
1 piece
Garlic
½ piece
Red onion
½ piece
Bell pepper
1 piece
Carrot
10 g
Panko breadcrumbs
(Contains Wheat)
10 milliliters
Soy sauce
(Contains Soy, Wheat)
½ sachet(s)
Furikake
(Contains Sesame, Soy, Wheat)
1.5 teaspoon
Ground paprika
Not included in your delivery
180 milliliters
Low sodium vegetable stock
1 tablespoon
Flour
1.25 tablespoon
Olive oil
30 milliliters
Water
1 teaspoon
Honey [or plant-based alternative]
1 teaspoon
Sambal
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C and prepare the stock.
- Crush or mince the garlic. Heat a light drizzle of olive oil in a pot or saucepan over medium-high heat. Fry the garlic with the ginger paste for 1 - 2 minutes, then add the rice and pour in the stock.
- Bring to a boil, then lower the heat and cook the rice for 10 minutes.
- Remove from the heat and set aside for another 10 minutes, covered.
- Cut the onion into wedges and chop the bell pepper into strips. Thinly slice the carrot.
- Transfer the vegetables to a bowl and drizzle with olive oil. Season with salt and pepper, then toss well to coat.
- Transfer to a parchment-lined baking sheet and roast in the oven for 15 - 20 minutes.
- Meanwhile, in a small bowl combine the soy sauce with the honey and the sambal. Set aside until later use.
- Pat the fish dry with kitchen paper.
- Transfer the paprika and half of the flour to a deep plate. On another deep plate, combine the rest of the flour with the water so as to make a batter (see pantry for amount).
- Transfer the panko to a third deep plate and season with salt and pepper.
- Coat the fish with the flour and then with the batter, before finally coating it in the panko. Transfer to a plate and set aside.
- Drizzle the vegetables with the reserved sauce and toss well to coat, then return to the oven until done.
- Heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the fish for 2 - 3 minutes per side or until golden-brown.
- Serve the rice and vegetables on plates.
- Top with the fish and garnish with the furikake.