Soy Ginger Basa with Black Rice, Pickled Slaw & Peanuts

Serving size

1 person 2 people 4 people

Ingredients

1 tbsp tamari (Soya)

(water, soybeans, salt, spirit vinegar)
100g black rice

(Organic Black Rice)
2 tsp ginger paste

(Ginger, Citric Acid, Cornflour)
1 savoy cabbage
25g honey

(100% Honey)
1 unwaxed lime
40g roasted peanuts (Peanuts, Nuts, Sesame)
3 radish
1 handful of fresh coriander
2 basa fillets (Fish)
1 chilli
1 carrot

Allergens

Contains: Fish, Peanuts, Soya

May Contain: Nuts, Sesame

Nutritional Information

Typical values	per 100g	per portion
Energy	111Kcal	532Kcal
	465kJ	2227kJ
Fat	3.7g	18g
of which saturates	0.6g	2.8g
Carbohydrates	11g	55g
of which sugars	4.2g	20g
Protein	7.9g	38g
Salt	0.28g	1.3g
Fibre	2.1g	10g

Ingredients

100g black rice (use half)

(Organic Black Rice)
1 tbsp tamari (use half) (Soya)

(water, soybeans, salt, spirit vinegar)
40g roasted peanuts (Peanuts, Nuts, Sesame)
1 carrot (use half)
3 radish
2 tsp ginger paste (use half)

(Ginger, Citric Acid, Cornflour)
25g honey (use half)

(100% Honey)
1 savoy cabbage (use half)
1 chilli (use half)
1 basa fillet (Fish)
1 unwaxed lime (use half)
1 handful of fresh coriander (use half)

Allergens

Contains: Fish, Peanuts, Soya

May Contain: Nuts, Sesame

Nutritional Information

Typical values	per 100g	per portion
Energy	125Kcal	665Kcal
	522kJ	2782kJ
Fat	5.2g	28g
of which saturates	0.8g	4.2g
Carbohydrates	11g	58g
of which sugars	4.0g	21g
Protein	8.4g	45g
Salt	0.26g	1.4g
Fibre	2.3g	12g

Back

High protein 1/3 daily fibre New 6 plants Low sat fat

Soy Ginger Basa with Black Rice, Pickled Slaw & Peanuts

Prep time: 20 mins

Total time: 35 mins

Cuisine: Asian

Food group: Fish

This vibrant fish supper stars flaky basa, pan-fried until golden and coated in umami tamari and sticky honey. You'll dish it up over a bed of nutty black rice, to soak up all the flavour, and a bright pickled slaw, made with leafy cabbage, sweet carrots, pink radishes and crunchy peanuts. Delish!

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Bring a medium saucepan filled with salted water to a boil
Pull out a large frying pan, a large bowl, a grater & a sieve

In a pickle

Add the rice to the saucepan and boil for 30-35 mins, until cooked, then drain
Meanwhile, trim and thinly slice the radishes. Halve the lime
Squeeze the juice from the lime into the large bowl. Season with a pinch of salt and pepper, then add the radish and toss to coat. Set aside to pickle

Finish the prep & assemble the slaw

Trim and finely slice the cabbage. Coarsely grate the carrot. Roughly chop the coriander. Deseed and thinly slice the chilli. Roughly chop the peanuts
Add the cabbage and carrot to the radish and toss to combine

Time for basa

Season the basa with salt. Heat the large frying pan with 1 tsp olive oil on medium-high heat. Once hot, add the basa and cook for 5 mins
Flip, then cook for another 5 mins, until cooked through. Add the ginger paste, tamari, honey and chilli (for those who'd like the heat) to the pan and cook for a further 2 mins. Add a splash of water if the sauce becomes too dry
Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork. Remove the basa from the pan and set aside

Plate up

Add the peanuts, half the coriander and 1 tsp olive oil to the slaw bowl and toss to combine
Share the rice between bowls with the slaw alongside. Top with the basa and drizzle over any remaining sauce from the pan. Scatter over the remaining coriander