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.
Jerk Basa with Coconut Rice & Pineapple
Bring Caribbean vibes to your next weeknight dinner. You'll sizzle responsibly-sourced basa in spicy Jerk seasoning, til golden and delicious. For your sides? Fluffy brown rice, enriched with creamy coconut and zingy lime. Plus, a punchy pineapple salsa!
High protein
7 plants
Serving size
Ingredients
- 80g brown rice (100% Brown Rice)
- 1 unwaxed lime
- 1 onion (use half)
- 75g seasonal tomatoes
- 1 midi cucumber
- 140g tinned pineapple (pineapple, pineapple juice)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 tbsp jerk seasoning (Onion Powder, Black Pepper, Thyme, Pimento, Coconut Palm Sugar, Chilli Flakes, Nutmeg, Clove, Sea Salt)
- 1 chilli
- 25g honey
- 2 basa fillets (Fish)
- 1 handful of fresh coriander
- 40g creamed coconut
Nutritional Information
Calories: 567
Protein: 32g
Carbs: 67g
Fat: 21g
Ingredients
- 140g tinned pineapple (use half) (pineapple, pineapple juice)
- 1 basa fillet (Fish)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 tbsp jerk seasoning (use half) (Onion Powder, Black Pepper, Thyme, Pimento, Coconut Palm Sugar, Chilli Flakes, Nutmeg, Clove, Sea Salt)
- 75g seasonal tomatoes (use half)
- 40g creamed coconut (use half)
- 25g honey (use half)
- 80g brown rice (use half) (100% Brown Rice)
- 1 onion (use a quarter)
- 1 handful of fresh coriander (use half)
- 1 unwaxed lime (use half)
- 1 midi cucumber (use half)
- 1 chilli (use half)
Nutritional Information
Calories: 615
Protein: 33g
Carbs: 67g
Fat: 26g
Jerk Basa with Coconut Rice & Pineapple
Bring Caribbean vibes to your next weeknight dinner. You'll sizzle responsibly-sourced basa in spicy Jerk seasoning, til golden and delicious. For your sides? Fluffy brown rice, enriched with creamy coconut and zingy lime. Plus, a punchy pineapple salsa!
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Cooking Instructions
Before you start
- Line a baking tray with silver foil
- Bring a large saucepan filled with salted water to a boil
- Boil a half-full kettle
- Pull out a sieve, a small bowl, a medium bowl, a grater & a measuring jug
Get the rice on
- Add the rice to the saucepan and boil for 25 mins until cooked, then drain
- Meanwhile, strain the pineapple juice into the small bowl and set aside. Add the pineapple chunks to the medium bowl
Make the salsa
- Finely dice half the onion. Quarter the tomatoes. Dice the cucumber into 1cm chunks. Roughly chop the coriander
- Add everything to the bowl with the pineapple chunks
- Deseed and finely dice half the chilli, then finely slice the remaining. Zest and quarter the lime
- Mix the diced chilli (to taste), juice from 2 lime wedges and a pinch of salt into the pineapple salsa bowl. Set aside
Make the Jerk sauce & grill the fish
- Preheat the grill to high (240C)
- Mix the honey, ginger & garlic paste and Jerk seasoning in the bowl with the pineapple juice
- Place the basa on the foil-lined tray and spoon over three-quarters of the Jerk sauce. Drizzle over 2 tsp oil, then grill for 10 mins, until cooked
Finish the rice
- Dissolve the creamed coconut in the jug with 150ml boiling water (75ml for 1 person)
- Once cooked, return the drained rice to the pan and mix in the coconut mixture and remaining Jerk sauce
- Return the pan to medium heat and cook for another 4-5 mins, until the liquid is almost absorbed and coats the rice
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Share the basa between plates, with the rice and pineapple salsa alongside. Garnish with the sliced chilli, lime zest (to taste) and remaining lime wedges
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