Peanut Satay Basa with Black Rice, Caramelised Shallot & Pickled Slaw

Serving size

1 person 2 people 4 people

Ingredients

1 shallot (use half)
15ml hot honey (use half)

(honey, chilli extract)
30g smooth peanut butter (use half) (Peanuts, Nuts)

(Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
10g roasted peanuts (use half) (Peanuts, Nuts, Sesame)
1 sweetheart cabbage (use half)
100g black rice (use half)

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

(water, soybeans, salt, spirit vinegar)
3 radish
2 tsp ginger paste (use half)

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

Allergens

Contains: Fish, Peanuts, Soya

May Contain: Nuts, Sesame

Nutritional Information

Typical values	per 100g	per portion
Energy	117Kcal	521Kcal
	490kJ	2180kJ
Fat	4.0g	18g
of which saturates	0.6g	2.8g
Carbohydrates	11g	48g
of which sugars	3.1g	14g
Protein	8.9g	40g
Salt	0.32g	1.4g
Fibre	2.1g	9.1g

Ingredients

30g smooth peanut butter (Peanuts, Nuts)

(Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
10g roasted peanuts (Peanuts, Nuts, Sesame)
15ml hot honey

(honey, chilli extract)
1 shallot
1 sweetheart cabbage
1 tbsp tamari (Soya)

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

(Organic Black Rice)
2 tsp ginger paste

(Ginger, Citric Acid, Cornflour)
2 unwaxed lime
3 radish
1 handful of fresh coriander
2 basa fillets (Fish)
1 chilli

Allergens

Contains: Fish, Peanuts, Soya

May Contain: Nuts, Sesame

Nutritional Information

Typical values	per 100g	per portion
Energy	116Kcal	533Kcal
	485kJ	2230kJ
Fat	4.3g	20g
of which saturates	0.7g	3.0g
Carbohydrates	11g	48g
of which sugars	3.1g	14g
Protein	8.3g	38g
Salt	0.3g	1.4g
Fibre	1.9g	8.6g

Back

High protein New 6 plants Low sat fat

Peanut Satay Basa with Black Rice, Caramelised Shallot & Pickled Slaw

Prep time: 20 mins

Total time: 35 mins

Cuisine: Asian

Food group: Fish

This vibrant fish supper stars flaky basa, pan-fried until golden and coated in umami tamari, creamy peanut butter and sticky honey. You'll dish it up over a bed of nutty black rice, to soak up all the flavour, and a bright pickled slaw, made with leafy cabbage and pink radishes. Caramelised shallot to infuse everything with a gentle sweetness. Delish!

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

Bring a medium saucepan filled with salted water to a boil
Boil a half-full kettle
Pull out a large frying pan, a small frying pan, a large bowl, a measuring jug, a grater & a sieve

Boil the rice & prep the slaw

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 limes. Trim the cabbage, separate into leaves then finely slice into thin strips
Add the cabbage and the juice from a lime to the large bowl. Season with a generous pinch of salt. Add the radish and toss to coat. Set aside to pickle

Caramelise the shallot & finish the prep

Thinly slice the shallot
Heat the small frying pan with 1/2 tbsp olive oil on medium heat. Once hot, add the shallot and honey. Cook for 10-12 mins, until golden and caramelised. Add a splash of water if needed to prevent burning
Roughly chop the coriander. Deseed and finely dice the chilli. Roughly chop the peanuts. Add the peanuts, half the coriander and the chilli (for those who'd like the heat) to the slaw bowl and toss to combine
Add the peanut butter to the jug with 50ml boiling water (25ml for 1 person). Mix until smooth

Time for basa

Season the basa with salt. Heat the large frying pan with 1/2 tbsp olive oil on medium-high heat. Once hot, add the basa and cook for 5 mins. Flip, then cook for another 5 mins, until cooked through
Add the ginger paste, peanut butter mix and tamari to the pan. Gently stir to combine. Add a squeeze of lime juice (or to taste) and season with salt and pepper
Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork

Plate up

Share the rice between bowls with the slaw alongside. Top with the basa and caramelised shallot. Drizzle over any remaining sauce from the pan. Scatter over the remaining coriander and garnish with the remaining lime, cut into wedges