Basa Rice Bowl
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Allergens:
Fish

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time
Cooking time
DifficultyEasy

Ingredients

serving amount

2 unit(s)

Basa Fillets

(Contains Fish)

150 grams

Jasmine Rice

1 sachet(s)

Indonesian Style Spice Mix

15 grams

Honey

1 unit(s)

Lime

1 unit(s)

Carrot

1 unit(s)

Pak Choi

15 grams

Ginger, Garlic & Lemongrass Puree

1 unit(s)

Baby Cucumber

15 grams

Sambal Paste

Not included in your delivery

1 tbsp

Mayonnaise

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Nutritional information

Energy (kJ)2510 kJ
Energy (kcal)600 kcal
Fat10.1 g
of which saturates1.6 g
Carbohydrate76.8 g
of which sugars13.3 g
Protein31 g
Salt1.46 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

2

Meanwhile, pat the basa dry with kitchen paper. Season with salt and pepper and sprinkle over the Indonisean style spice mix,  Lay the fish on a lined baking tray.

When the oven is hot, bake the fish on the middle shelf until cooked, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.

 

3

While everything is cooking, 

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