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.
Japanese-style Cod Katsu Salad with Brown Rice, Rainbow Veg & Pickled Shallot
Responsibly-sourced cod takes centre stage in this vibrant Japanese-inspired salad. You'll coat in a fragrant katsu dressing and crispy pea crumb, then bake until golden on the outside and buttery on the inside. Serve over nutty brown rice, studded with vibrant pepper and cabbage. Tangy pickled shallot cuts through the heat.
High protein
1/3 daily fibre
6 plants
Serving size
Ingredients
- 40g mixed salad leaves
- 30g yellow pea crumb (yellow pea whole grain flour (100%))
- 100g rice (brown) (100% Brown Rice)
- 1 handful of fresh coriander
- 1 pepper
- 1 red cabbage
- 280g diced cod fillets (Fish)
- 15ml hot honey (honey, chilli extract)
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 2 tbsp katsu curry paste (Creamed Coconut, Rapeseed Oil, Onion, Tomato Paste, Coconut Palm Sugar, Turmeric, Ginger Puree, Garlic Puree, Cider Vinegar, Coriander, Sea Salt, Cumin, Citric Acid, Cinnamon, Cardamom, Ground Ginger, Ground Black Pepper, Fennel Seed, Chilli Powder, Cloves)
- 80g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 1 unwaxed lime
- 1 shallot
Nutritional Information
Calories: 632
Protein: 46g
Carbs: 69g
Fat: 19g
Ingredients
- 40g mixed salad leaves (use half)
- 30g yellow pea crumb (use half) (yellow pea whole grain flour (100%))
- 100g rice (brown) (use half) (100% Brown Rice)
- 1 red cabbage (use half)
- 15ml hot honey (use half) (honey, chilli extract)
- 1 unwaxed lime (use half)
- 1 pepper (use half)
- 1 handful of fresh coriander (use half)
- 80g coconut yoghurt (use half) (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 1 shallot (use half)
- 1 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 2 tbsp katsu curry paste (use half) (Creamed Coconut, Rapeseed Oil, Onion, Tomato Paste, Coconut Palm Sugar, Turmeric, Ginger Puree, Garlic Puree, Cider Vinegar, Coriander, Sea Salt, Cumin, Citric Acid, Cinnamon, Cardamom, Ground Ginger, Ground Black Pepper, Fennel Seed, Chilli Powder, Cloves)
- 280g diced cod fillets (use half) (Fish)
Nutritional Information
Calories: 632
Protein: 46g
Carbs: 69g
Fat: 19g
Japanese-style Cod Katsu Salad with Brown Rice, Rainbow Veg & Pickled Shallot
Responsibly-sourced cod takes centre stage in this vibrant Japanese-inspired salad. You'll coat in a fragrant katsu dressing and crispy pea crumb, then bake until golden on the outside and buttery on the inside. Serve over nutty brown rice, studded with vibrant pepper and cabbage. Tangy pickled shallot cuts through the heat.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with baking parchment
- Bring a medium saucepan filled with salted water to a boil
- Pull out a medium frying pan, a large bowl, a small bowl & a sieve
Boil the rice & pickle the shallot
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
- Meanwhile, thinly slice the shallot
- In the large bowl, mix together the lime juice and a pinch of salt and pepper. Add the shallot, toss to coat, then set aside to pickle
Make the katsu dressing & bake the fish
- In the small bowl, combine the yoghurt, katsu paste, tamari and hot honey. Mix well and season to taste with salt and pepper. Add a splash of water to loosen to a drizzling consistency
- Pat the cod chunks dry with kitchen paper and place onto the lined baking tray. Toss with one-quarter of the katsu dressing. Sprinkle over the pea crumb. Drizzle with 1 tsp oil and bake for 16 mins, until cooked through
Soften the veg
- Trim and thinly slice the cabbage. Thinly slice the pepper
- Heat the medium frying pan with 1 tsp oil on medium-high heat. Once hot, add the pepper and cabbage and cook for 4-5 mins, until softened. Season with salt and pepper
- Remove from the heat and allow to cool for a few mins
Assemble the salad
- Roughly chop the coriander
- To the shallot bowl, add the salad leaves, cooked rice, softened veg, half the remaining dressing and half the coriander. Toss to combine
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Share the salad between bowls, topped with the crispy cod pieces. Drizzle over the remaining dressing and remaining coriander
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