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 Hoisin-glazed Basa with Brown Rice & Sweet Chilli Greens
Responsibly-sourced basa is dressed in a sticky hoisin sauce, and roasted until perfectly flaky. Alongside, you’ll find vibrant greens and a bed of fluffy brown rice to soak it all up. A homemade sweet chilli and coriander sauce ties everything together.
High protein
5 plants
Low sat fat
Serving size
Ingredients
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 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)
- 160g mangetout
- 4 x basa fillets (Fish)
- 25g honey
- 1 tbsp sesame oil (Sesame)
- 1 handful of fresh coriander
- 1 chilli
- 1 head of broccoli
- 2 pak choi
- 1 unwaxed lime
- 200g brown rice (100% Brown Rice)
Nutritional Information
Calories: 478
Protein: 35g
Carbs: 62g
Fat: 11g
Sticky Hoisin-glazed Basa with Brown Rice & Sweet Chilli Greens
Responsibly-sourced basa is dressed in a sticky hoisin sauce, and roasted until perfectly flaky. Alongside, you’ll find vibrant greens and a bed of fluffy brown rice to soak it all up. A homemade sweet chilli and coriander sauce ties everything together.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line 2 baking trays with parchment paper
- Bring a large saucepan filled with salted water to a boil
- Pull out a small bowl, a sieve & a grater
Get the rice on
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
Prep the rest & make the sweet chilli sauce
- Zest the lime and quarter. Trim and cut the pak choi into bite-sized pieces. Cut the broccoli into florets. Deseed and finely dice the chilli. Roughly chop the coriander
- In the small bowl, mix together the coriander, sesame oil, honey, chilli (add less for less heat), the juice from 1 lime wedge, a pinch of salt and 1 tbsp water
Oven time
- Place the broccoli onto a lined baking tray and toss with 2 tsp oil and a pinch of salt and pepper. Roast for 10 mins
- Meanwhile, season the basa with salt and place onto the other baking tray. Coat with the lime zest, 2 tbsp hoisin sauce and 2 tsp oil. Roast for 11 mins, until cooked through
Finish roasting
- After 10 mins, add the pak choi and mangetout to the broccoli tray. Toss with the ginger & garlic paste, half the sweet chilli sauce and the remaining hoisin and roast for a final 4-5 mins, until the veg is soft
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Serve the rice and veg into bowls, topped with the hoisin basa. Drizzle over the remaining sweet chilli sauce and garnish with the remaining lime wedges
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