Sweet and Sour Basa Fish

Nutrition per serve

Ingredients

• 125g brown rice
• 150g peas
• 1pcs orange
• 1clove garlic
• 20ml mirin
• 10g Chinese barbecue seasoning
• 2pcs spring onion
• 1pcs pak choy
• 1pcs long red chilli
• 280g basa centre-cut portions
• 10g cornflour
• 10ml soy sauce
• 5ml honey
• 23ml neutral-flavoured oil

Method

1. Step 1 — Cook rice and peas
   Fill a medium saucepan three-quarters full with water and bring to the boil. Cook the rice in the pan of boiling water for 23 mins. Add the peas, return to the boil and cook for 2 mins or until the rice is tender. Drain.
2. Step 2 — Make stir-fry sauce
   While the rice is cooking, juice the orange. Crush or finely chop the garlic. Combine the garlic, orange juice, mirin, 1½ tsp Chinese barbecue seasoning, 2 tsp soy sauce and 1 tsp honey in a bowl.
3. Step 3 — Prep ingredients
   Cut the spring onions into 5cm lengths. Coarsely chop the pak choy, keeping the stems and leaves separate. Thinly slice the chilli, removing the seeds if less heat is desired (you can reduce or omit the chilli, if you prefer). Cut the fish into 3cm chunks.
4. Step 4 — Coat and cook fish
   Combine the cornflour and remaining Chinese barbecue seasoning in a bowl and season with salt and pepper. Dust the fish with the cornflour mixture and shake off the excess. Heat 1 tbs oil in a medium deep frypan over medium heat. Cook the fish for 3½-4 mins each side until golden and cooked through (handle gently when cooking to prevent the fish breaking up). Remove from pan.
5. Step 5 — Start stir-fry
   Wipe the frypan clean, then heat 2 tsp oil in the pan over high heat. Stir-fry the spring onion and pak choy stems for 2 mins. Add the pak choy leaves and stir-fry sauce and bring to a simmer. Reduce the heat to medium-high and cook, stirring occasionally, for 2 mins or until the sauce is slightly reduced and the pak choy is just tender.
6. Step 6 — Finish stir-fry and serve
   Add the fish to the vegetables and sauce and very gently stir to coat the fish with the sauce. Divide the rice, peas and fish stir-fry among bowls. Scatter with the chilli, if desired, to serve.

Allergens

Soy, Gluten, Wheat, Sulphites, Fish