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Soy and Chilli Basa

Soy and Chilli Basa

with avo and pineapple rice salad
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
: 
636 kcal
Protein
: 
34.6g protein
Total
: 
10 minutes
Difficulty
: 
Easy
Allergens:
  • Fish
  • Wheat
  • Cereals containing gluten
  • Soya
Serving amount

150 grams

Jasmine Rice

240 grams

Basa

(Contains: Fish)

1 unit(s)

Chilli

1 sachet(s)

Sweet Chilli Sauce

1 sachet(s)

Soy Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

1 unit(s)

Lime

1 unit(s)

Avocado

62.5 grams

Scallion

1 pack(s)

Pineapple Chunks

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Energy (kJ)2660 kJ
Energy (kcal)636 kcal
Fat22.1 g
of which saturates1.5 g
Carbohydrate83.4 g
of which sugars15.8 g
Dietary Fiber4.7 g
Protein34.6 g
Salt1.2 g
Trans Fat3.1 g
Potassium698 mg
Calcium35 mg
Iron1.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
•Sieve

Cooking steps

Boil the Rice
1
  • Rinse the rice to remove excess starch.
  • Boil a large pot of salted water for the rice.
  • Add the rice and cook for 12-15 mins.
  • Drain in a sieve, rinsing with cold water to cool. 

TIP: If you’re in a hurry you can boil the water in your kettle.

Fry the Fish
2
  • Place a pan over medium-high heat with a drizzle of oil.
  • Pat the basa dry with kitchen paper. 
  • Once hot, lay the fillets in the pan and cook for 4-5 mins. Turn over and cook on the other side for a further 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.
  • Once cooked, remove from the heat and add the soy sauce and sweet chilli sauce and coat well.
Prep the Veg
3
  • Meanwhile, trim and thinly slice half the scallion (per 2P). 
  • Quarter the lime. 
  • Halve, deseed and finely chop the chilli.
  • Halve the avocado and remove the pit. Cut into chunks (while still in its skin) then use a tablespoon to scoop it out into a bowl.
Assemble and Serve
4
  • Toss the avocado, pineapple and scallion through the cooled rice. Season to taste with salt and pepper.
  • Serve the fish on top and sprinkle over the chopped chilli (use less if you don't like spice).
  • Serve any remaining lime wedges on the side. 
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