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 Salsa
Bring Caribbean vibes to your next weeknight dinner. Coat responsibly caught basa fillets in spicy Jerk seasoning and sizzle till golden and tender. For your sides? Fluffy brown rice, enriched with creamy coconut and zingy lime, to soak up all the delicious juices. And a pineapple, tomato and cucumber salsa that packs a punch.
High protein
7 plants
Serving size
Ingredients
- 1 handful of fresh coriander
- 1 unwaxed lime
- 200g brown rice (100% Brown Rice)
- 1 cucumber
- 1 onion
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 200ml coconut milk (Coconut, Water)
- 1 chilli
- 110g baby tomatoes
- 140g tinned pineapple (pineapple, pineapple juice)
- 4 x basa fillets (Fish)
- 1 tbsp maple syrup (maple syrup(100%))
- 2 tbsp jerk seasoning (Onion Powder, Black Pepper, Thyme, Pimento, Coconut Palm Sugar, Chilli Flakes, Nutmeg, Clove, Sea Salt)
Nutritional Information
Calories: 484
Protein: 31g
Carbs: 57g
Fat: 15g
Jerk Basa with Coconut Rice & Pineapple Salsa
Bring Caribbean vibes to your next weeknight dinner. Coat responsibly caught basa fillets in spicy Jerk seasoning and sizzle till golden and tender. For your sides? Fluffy brown rice, enriched with creamy coconut and zingy lime, to soak up all the delicious juices. And a pineapple, tomato and cucumber salsa that packs a punch.
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Cooking Instructions
Before you start
- Preheat the grill to high (240C)
- Line a baking tray with silver foil
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve, a small bowl, a medium bowl & a grater
Cook the rice & prep the pineapple
- Add the rice to the saucepan and boil for 25 mins, then drain
- Strain the pineapple juice into the small bowl and set aside. Add the pineapple chunks to the medium bowl
Salsa time
- Finely dice the onion. Quarter the tomatoes. Dice the cucumber into 1cm cubes. Roughly chop the coriander
- Add all to the bowl with the pineapple chunks
- Deseed and finely dice half the chilli, and finely slice the remaining half. Zest and halve the lime
- Add the diced chilli (or to taste), juice from the lime and a pinch of salt to the salsa. Mix and set aside
Make the pineapple sauce & grill the fish
- Add the maple, ginger & garlic paste and Jerk seasoning to the pineapple juice and mix to combine
- Place the basa onto the foil-lined lined baking tray and coat with three-quarters of the pineapple sauce. Season with a pinch of salt and drizzle over 1 tbsp oil
- Grill for 10 mins, or until cooked
Finish the rice
- When ready, return the rice to the saucepan, then add the coconut milk and remaining pineapple sauce. Stir to combine
- Cook for another 4-5 mins on medium-high heat, 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
- Serve the Jerk basa on plates, with the rice and pineapple salsa alongside. Garnish with the remaining sliced chilli and lime zest (or to taste)
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