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.
Grilled Basa with Blood Orange & Peanut Noodle Salad
Responsibly-sourced basa and Asian-inspired flavours? A match made in heaven. Dress with citrus, peanut butter and ginger, then serve with oozes of brown rice noodles and vibrant veg. Top with a scattering of toasted peanuts for the perfect crunch.
Ready in 20
High protein
6 plants
Low sat fat
Serving size
Ingredients
- 160g mangetout
- 200g brown rice noodles (Brown Rice Flour, Water)
- 20g roasted peanuts (Peanuts, Nuts, Sesame)
- 50g honey
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 3 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 60g smooth peanut butter (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 1 unwaxed lime
- 1 blood orange
- 2 carrot
- 4 x basa fillets (Fish)
- 1 red cabbage
Nutritional Information
Calories: 566
Protein: 39g
Carbs: 63g
Fat: 18g
Grilled Basa with Blood Orange & Peanut Noodle Salad
Responsibly-sourced basa and Asian-inspired flavours? A match made in heaven. Dress with citrus, peanut butter and ginger, then serve with oozes of brown rice noodles and vibrant veg. Top with a scattering of toasted peanuts for the perfect crunch.
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Cooking Instructions
Before you start
- Preheat the grill to high (240C)
- Line a baking tray with silver foil
- Pull out a large bowl, a small bowl, a medium saucepan, a sieve & a peeler
Grill the basa & prep
- Place the basa onto the foil-lined baking tray. Drizzle with 1 tsp oil and season with salt and pepper
- Grill for 10 mins, until cooked through
- Meanwhile, trim and peel the carrots into ribbons. Trim and finely slice the cabbage
Make the dressing
- In the small bowl, mix the juice from the orange and lime with the peanut butter, tamari, ginger & garlic paste, honey and 1 tbsp oil. Stir to combine
- Roughly chop the peanuts
Time to noodle
- Bring the medium saucepan filled with salted water to a boil
- Once boiling, add the noodles and mangetout, gently separate the noodles with a fork, then boil for 3-4 mins, until cooked. Drain, then rinse under cold water
Build the dish
- To the large bowl, add the cooked noodles, mangetout, carrot and cabbage, along with half the dressing. Season with salt and pepper, then toss to combine
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Serve the noodle salad onto plates, topped with the basa. Drizzle over the remaining dressing and sprinkle with the peanuts
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