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 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.
High protein
1/3 daily fibre
7 plants
Low sat fat
Serving size
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)
Nutritional Information
Calories: 556
Protein: 46g
Carbs: 64g
Fat: 13g
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 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.
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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 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
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