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.
Kung Pao Basa with Brown Rice, Pak Choi & Cucumber
A takeaway classic made in the comfort of your own home. Crunchy carrots and pak choi are 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
6 plants
Low sat fat
Serving size
Ingredients
- 1 pepper (use half)
- 15ml hot honey (use half) (honey, chilli extract)
- 1 tbsp rice vinegar (use half) (Rice Vinegar, Salt)
- 10g roasted peanuts (use half) (Peanuts, Nuts, Sesame)
- 1 pak choi (use half)
- 1 handful of fresh coriander (use half)
- 1 midi cucumber (use half)
- 2 spring onion
- 1 basa fillet (Fish)
- 3 tbsp hoisin sauce (use half) (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)
- 80g brown rice (use half) (100% Brown Rice)
- 1 tbsp cornflour (use half)
- 2 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
Nutritional Information
Calories: 480
Protein: 36g
Carbs: 56g
Fat: 13g
Ingredients
- 1 pepper
- 15ml hot honey (honey, chilli extract)
- 1 tbsp rice vinegar (Rice Vinegar, Salt)
- 1 handful of fresh coriander
- 1 pak choi
- 10g roasted peanuts (Peanuts, Nuts, Sesame)
- 3 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)
- 1 midi cucumber
- 80g brown rice (100% Brown Rice)
- 2 spring onion
- 2 basa fillets (Fish)
- 1 tbsp cornflour
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
Nutritional Information
Calories: 462
Protein: 35g
Carbs: 55g
Fat: 11g
Kung Pao Basa with Brown Rice, Pak Choi & Cucumber
A takeaway classic made in the comfort of your own home. Crunchy carrots and pak choi are 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.
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No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large frying pan, 2 medium bowls & a sieve
Start the prep
- 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 pieces
- Dice the pepper into 2cm chunks. Thinly slice the pak choi. Thinly slice the spring onions, keeping the white and green parts separate
Fry the fish & make the kung pao sauce
- Add the basa to a medium bowl with the cornflour and a good pinch of salt. Gently toss to coat
- Heat the large frying pan with 1/2 tbsp oil on medium-high heat. Once hot, add the basa pieces and cook for 7 mins, turning halfway, until golden and cooked through
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork. Remove the from the pan and set aside
- In the other medium bowl, combine the hoisin, tamari, honey, rice vinegar and 2 tbsp water (1 tbsp for 1 person)
Time for veg
- Reheat the frying pan with 1 tsp oil on medium-high heat. Once hot, add the pak choi, pepper and spring onion whites and cook for 3-4 mins, until softened. Season with salt and pepper
Bring it all together
- Return the fish to the pan, pour in three-quarters of the kung pao sauce and gently stir
- Simmer everything for 1 min, until the sauce coats the fish and veg
- Halve the cucumber lengthways, run a spoon down the centre to remove the seeds, then thinly slice lengthways into matchsticks
Last bits & plate up
- Roughly chop the coriander and peanuts
- Add the cucumber to the remaining kung pao sauce with half the coriander and the spring onion greens. Toss to coat
- Share the kung pao basa between bowls, with the rice and cucumber alongside. Sprinkle over the peanuts and remaining coriander
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