Japanese-style Cod Katsu Salad with Brown Rice, Rainbow Veg & Pickled Shallot

Serving size

1 person 2 people 4 people

Ingredients

60g yellow pea crumb

(yellow pea whole grain flour (100%))
4 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)
160g mixed salad leaves
1 handful of fresh coriander
2 pepper
1 red cabbage
560g diced cod fillets (Fish)
15ml hot honey

(honey, chilli extract)
2 tbsp tamari (Soya)

(water, soybeans, salt, spirit vinegar)
80g coconut yoghurt

(Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
1 unwaxed lime
1 shallot
200g brown rice

(100% Brown Rice)

Allergens

Contains: Fish, Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	115Kcal	556Kcal
	481kJ	2328kJ
Fat	2.7g	13g
of which saturates	1.2g	6.0g
Carbohydrates	13g	64g
of which sugars	2.7g	13g
Protein	9.5g	46g
Salt	0.41g	2.0g
Fibre	2.5g	12g

Back

High protein 1/3 daily fibre 7 plants Low sat fat

Japanese-style Cod Katsu Salad with Brown Rice, Rainbow Veg & Pickled Shallot

Prep time: 20 mins

Total time: 35 mins

Cuisine: Japanese

Food group: Fish

Responsibly-sourced cod takes centre stage in this vibrant Japanese-inspired salad. You'll coat in a fragrant katsu dressing and crispy panko 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.

Cooking Instructions

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.

Before you start

Preheat the oven to 240C / fan 220C / gas mark 9
Line a baking tray with baking parchment
Bring a large saucepan filled with salted water to a boil
Pull out a large 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, then drain
Meanwhile, thinly slice the shallot. In the large bowl, combine the juice from the lime with 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, mix together the yoghurt, katsu paste, tamari and honey. Mix well and season to taste with salt and pepper. Add a splash of water to loosen to drizzling consistency
Place the cod chunks onto the lined baking tray. Toss with one-quarter of the katsu dressing. Sprinkle over the panko crumb. Drizzle with 1 tsp oil and bake for 16 mins, until cooked through

Soften the veg

Thinly slice the cabbage. Thinly slice the peppers
Heat the large 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. Set half the pickled shallot aside for garnish
Add the salad leaves, cooked rice, cooked veg, remaining katsu dressing and the coriander to the shallot bowl. 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 curried salad between bowls, topped with the crispy cod pieces. Garnish with the reserved pickled shallot