Panko Basa with Sticky Soy Vegetables
over garlic-ginger rice with furikake
Furikake is a Japanese seasoning made from dried seaweed, sesame seeds, and fish. The name "furikake" in Japanese means "to sprinkle," referring to the way this seasoning is sprinkled over dishes as a final, tasty touch.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Basa fillet
(Contains: Vis)
70 g
Basmati rice
5 g
Ginger paste
1 unit
Garlic
½ unit
Red onion
½ unit
Bell pepper
1 unit
Carrot
10 g
Panko breadcrumbs
(Contains: Gluten, Tarwe)
10 milliliters
Reduced salt soy sauce
(Contains: Gluten, Tarwe, Soja)
½ sachet(s)
Furikake
(Contains: Gluten, Tarwe, Soja, Sesamzaad)
1.5 teaspoon
Ground paprika
Not included in your delivery
180 milliliters
Low sodium vegetable stock
1 tablespoon
Flour
1 tablespoon
Olive oil
30 milliliters
Water
1 teaspoon
Honey [or plant-based alternative]
1 teaspoon
Sambal
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 lightly 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, combine the soy sauce, honey, and sambal in a small bowl. Set aside until later use.
- 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.
- Pat the fish dry with kitchen paper.
- 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 3 minutes per side or until golden-brown.
- Serve the rice and vegetables on plates.
- Top with the fish and garnish with the furikake.
