Serving size

1 person 2 people 4 people

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

Allergens

Contains: Fish

Nutritional Information

Typical values	per 100g	per portion
Energy	123Kcal	567Kcal
	515kJ	2373kJ
Fat	4.5g	21g
of which saturates	2.8g	13g
Carbohydrates	15g	67g
of which sugars	6.0g	28g
Protein	6.9g	32g
Salt	0.03g	0.13g
Fibre	2.1g	9.5g

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)

Allergens

Contains: Fish

Nutritional Information

Typical values	per 100g	per portion
Energy	131Kcal	615Kcal
	547kJ	2575kJ
Fat	5.4g	26g
of which saturates	2.9g	14g
Carbohydrates	14g	67g
of which sugars	5.9g	28g
Protein	7.0g	33g
Salt	0.03g	0.13g
Fibre	2.0g	9.5g

Back

High protein 7 plants

Jerk Basa with Coconut Rice & Pineapple

Prep time: 20 mins

Total time: 35 mins

Cuisine: Caribbean

Food group: Fish

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!

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

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