Tamari and Ginger Basa Parcel with Pickled Peanut Slaw Rice

Serving size

1 person 2 people 4 people

Ingredients

1 tbsp tamari (Soya)

(water, soybeans, salt, spirit vinegar)
100g black rice

(Organic Black Rice)
2 tsp ginger paste

(Ginger, Citric Acid, Cornflour)
1 savoy cabbage
25g honey
1 unwaxed lime
40g roasted peanuts (Peanuts, Nuts, Sesame)
3 radish
1 handful of fresh coriander
2 basa fillets (Fish)
1 chilli
1 carrot

Allergens

Contains: Soya, Peanuts, Fish

May Contain: Nuts, Sesame

Nutritional Information

Typical values	per 100g	per portion
Energy	121Kcal	508Kcal
	505kJ	2127kJ
Fat	3.7g	15g
of which saturates	0.6g	2.5g
Carbohydrates	13g	54g
of which sugars	4.5g	19g
Protein	9.0g	38g
Salt	0.32g	1.3g
Fibre	2.3g	9.7g

Ingredients

100g black rice (use half)

(Organic Black Rice)
1 tbsp tamari (use half) (Soya)

(water, soybeans, salt, spirit vinegar)
40g roasted peanuts (Peanuts, Nuts, Sesame)
1 carrot (use half)
3 radish
2 tsp ginger paste (use half)

(Ginger, Citric Acid, Cornflour)
25g honey (use half)
1 savoy cabbage (use half)
1 chilli (use half)
1 basa fillet (Fish)
1 unwaxed lime (use half)
1 handful of fresh coriander (use half)

Allergens

Contains: Soya, Peanuts, Fish

May Contain: Nuts, Sesame

Nutritional Information

Typical values	per 100g	per portion
Energy	135Kcal	641Kcal
	563kJ	2683kJ
Fat	5.3g	25g
of which saturates	0.8g	3.9g
Carbohydrates	12g	57g
of which sugars	4.2g	20g
Protein	9.3g	45g
Salt	0.29g	1.4g
Fibre	2.5g	12g

Back

High protein 1/3 daily fibre New 6 plants Low sat fat

Tamari and Ginger Basa Parcel with Pickled Peanut Slaw Rice

Name: Tamari and Ginger Basa Parcel with Pickled Peanut Slaw Rice
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 2 servings
Cuisine: Asian
Ingredients: 1 tbsp tamari; 100g black rice; 2 tsp ginger paste; 1 savoy cabbage; 25g honey; 1 unwaxed lime; 40g roasted peanuts; 3 radish; 1 handful of fresh coriander; 2 basa fillets; 1 chilli; 1 carrot

Prep time: 20 mins

Total time: 35 mins

Cuisine: Asian

Food group: Fish

Steamed basa parcel & crunchy pickled veg and peanut slaw with wild rice

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

Preheat the oven to 220C / fan 200C / gas 7
Bring a medium saucepan filled with salted water to a boil
Pull out a large bowl, a small bowl & a baking tray

In a pickle

Add the rice to the saucepan and boil for 30-35 mins, until cooked, then drain
Meanwhile, trim and thinly slice the radishes. Halve the lime
Squeeze the juice from the lime into the large bowl. Season with a pinch of salt and pepper, then add the radish and toss to coat. Set aside to pickle

Finish the prep

Trim and finely slice the cabbage. Coarsely grate the carrot
Roughly chop the coriander. Deseed and thinly slice the chilli. Roughly chop the peanuts
In a small bowl, combine the tamari, ginger puree and honey

Bake the basa parcels

Add the cabbage and carrot to the radish and toss to combine
Pat the basa fillets dry and season with salt and pepper. Place each fillet on a large sheet of foil, then spoon the tamari honey mixture over each
Seal all edges of the foil to make an enclosed parcel. Place the parcels onto the baking tray. Bake for 12-14 mins, until cooked through

Serve up

When everything's ready, add the rice, peanuts, half the coriander and 1 tsp oil to the pickled veg bow and toss to combine
Share the rice between bowls and top with the basa. Drizzle over any remaining sauce from the parcels
Scatter over the chilli and remaining coriander