Chinese Barbecue Basa Rice Bowl

Nutrition per serve

Ingredients

• 150g Japanese rice
• 150g red cabbage
• 280g basa centre-cut portions
• 10g Chinese barbecue seasoning
• 75g edamame beans
• 40g Japanese dressing
• 10ml vegetable oil
• 10ml soy sauce

Method

1. Step 1 — Cook rice
   Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins.
2. Step 2 — Prep ingredients
   Meanwhile, bring a small saucepan of water to the boil for the edamame. Thinly slice the cabbage with a sharp knife or mandoline. Cut the fish into 3cm chunks. Combine the Chinese barbecue seasoning, 2 tsp vegetable oil and 2 tsp soy sauce in a large bowl and season with pepper. Add the fish and toss to coat.
3. Step 3 — Cook fish
   Heat a medium frypan over medium heat. Cook the fish, stirring, for 4-5 mins until browned and cooked through (see Kitchen 101). Remove the pan from the heat.
4. Step 4 — Cook edamame
   While the fish is cooking, add the edamame to the pan of boiling water, return to the boil and cook for 2 mins. Drain.
5. Step 5 — Serve up
   Add the edamame to the rice and stir to combine. Divide the fish, edamame rice and cabbage among bowls. Drizzle with the Japanese dressing and enjoy!
6. Step 6 — Kitchen 101
   Not sure if your fish is cooked through? Simply use a fork or the tip of a knife to take a peek inside the thickest part of the flesh; if it comes apart easily, the fish is cooked.

Allergens

Sojabohnen, Fisch, Gluten, Sulfit, Wheat, Sesamsamen