Gochujang Basa Rice Bowl
with Spicy Kiwi Slaw
The popular Korean condiment gochujang contains chillies, fermented soybeans and glutinous rice which give it its savoury-sweet flavour. In this Gochujang Basa Rice Bowl, the white fish is perfect for soaking it up.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
150 grams
Jasmine Rice
1 unit(s)
Kiwi
1 unit(s)
Red Chilli
15 milliliter(s)
Rice Vinegar
120 grams
Coleslaw Mix
2 unit(s)
Basa Fillets
(Contains Fish)
50 grams
Gochujang Paste
(Contains Soya)
15 grams
Honey
5 grams
Roasted White Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
Not included in your delivery
10 grams
Butter
2 tbsp
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and the [chicken/beef/vegetable] stock paste, cover with the lid and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, peel the kiwi, then cut into 1cm chunks.
Halve the chilli lengthways, deseed, then finely chop.
In a medium bowl, combine the rice vinegar, a drizzle of oil and pinch of salt, pepper and sugar. Add the coleslaw mix, kiwi and chilli (add less if you'd prefer things milder). Toss to coat, then set aside.
Pat the basa dry with kitchen paper. Season with salt and pepper. Lay the fish on a lined baking tray.
When the oven is hot, bake the fish on the middle shelf until cooked, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.
When the fish has 5 mins remaining, pop a small saucepan on medium heat.
Add the gochujang, honey, butter and water for the sauce (see pantry for both amounts). Stir to combine, bring to the boil, then remove from the heat.
When everything's ready, fluff up the rice with a fork and stir through the sesame seeds.
Share the rice between your bowls.
Top with the basa and kiwi slaw.
Spoon the gochujang sauce over the basa to finish.
Enjoy!
