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.
Sticky Kung Pao Basa with Pak Choi, Cucumber & Rice
A takeaway classic made in the comfort of your own home. Crunchy pak choi is sizzled with responsibly-sourced basa. All dressed in a sweet & sour hoisin sauce. Brown rice to soak it all up. All the flavour - none of the faff.
High protein
5 plants
Low sat fat
Serving size
Ingredients
- 1 handful of fresh coriander
- 6 tbsp hoisin sauce (Soya) (Water, Miso Paste (Water, Soybeans, Rice, Salt), Date Syrup, Soy Sauce (Water, Soybeans Salt, Rice, Ethyl alcohol), Tomato Paste, Cornflour, Salt, Garlic, Acidity Regulator: Acetic Acid, Chinese Five Spice (Fennel Seed, Cassia, Black Pepper, Star Anise, Cloves), Cayenne Pepper)
- 3 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 1 cucumber
- 2 tbsp cornflour
- 4 x basa fillets (Fish)
- 200g brown rice (100% Brown Rice)
- 1 tbsp maple syrup (maple syrup(100%))
- 5 spring onion
- 2 pak choi
- 2 tbsp rice vinegar (Rice Vinegar, Salt)
- 20g roasted peanuts (Peanuts, Nuts, Sesame)
Nutritional Information
Calories: 455
Protein: 34g
Carbs: 56g
Fat: 9.9g
Sticky Kung Pao Basa with Pak Choi, Cucumber & Rice
A takeaway classic made in the comfort of your own home. Crunchy pak choi is sizzled with responsibly-sourced basa. All dressed in a sweet & sour hoisin sauce. Brown rice to soak it all up. All the flavour - none of the faff.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve, a measuring jug, 2 medium bowls & a large frying pan
Get started
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
- Meanwhile, pat the basa dry with paper towel and cut into 3cm chunks
- Trim and cut the pak choi into bite-sized pieces. Thinly slice the spring onions, keeping the white and green parts separate
Fry the basa & make the kung pao sauce
- Place the basa into a medium bowl with the cornflour and a good pinch of salt. Toss to coat
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the basa pieces and cook for 7 mins, turning halfway, until golden and cooked through. Remove from the pan and set aside
- Meanwhile, in the other medium bowl, combine the hoisin, tamari, rice vinegar, maple syrup and 50ml water
Build the dish
- Reheat the frying pan on medium-high heat with 1 tsp oil. Once hot, add the pak choi and spring onion whites and cook for 3-4 mins, until softening
- Add three-quarters of the kung pao sauce and the cooked basa to the frying pan. Toss to coat and simmer for 2-3 mins, until the sauce thickens and coats the fish
Meanwhile, make the cucumber salad
- Cut the cucumber into quarters widthways, then slice lengthways into thin strips (remove the seeds if desired)
- Add the cucumber to the bowl with the remaining sauce and toss to coat
- Roughly chop the coriander and stir half through the salad
Last bits & plate up
- Roughly chop the peanuts
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Serve the kung pao basa into bowls, with the rice alongside. Scatter over the peanuts, spring onion greens and remaining coriander. Serve the cucumber on the side
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.