Love katsu? This easy fish recipe has the same irresistible crispiness. Serve drizzled with Japanese-style sweet sauce, sticky rice and a zingy apple slaw. Oishii (delicious)!
Prep Time
30 min
Cuisine
Japanese
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
tomato puree (made with 138g of tomatoes per 100g ketchup), sugar, spirit vinegar, modified maize starch, salt, acid (citric acid), preservatives (sodium benzoate, potassium sorbate), yeast extract, spices, natural flavourings
Allergens
Allergens highlighted by † (egg, fish, gluten, soya)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Add the basmati rice, a pinch of salt and 250ml [500ml]cold water to a pot with a lid and bring to the boil over a high heat
Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has absorbed and the rice is cooked
Once cooked, remove from the heat and keep covered until serving
2
While the rice is cooking, add a handful of flour to a plate
Crack the egg[s] into a shallow bowl and beat with a fork
Add the panko breadcrumbs to another plate
Coat the basa fillets in the flour, tap off the excess, then add them into the beaten egg and finally press them into the breadcrumbs firmly to evenly coat all over
3
Heat a pot over a low heat
Add the tomato ketchup, soy sauce and 1 tbsp [2 tbsp]sugar and cook for 3-4 min or until thick and sticky, then remove from the heat and set aside for serving – this is your amai sauce
4
Meanwhile, peel (scrape the skin off with a teaspoon) and finely grate the ginger
Top, tail, peel and grate the carrot[s]
5
Cut the apple[s] (skin on) into matchsticks
Trim, then slice the spring onion[s] finely
6
Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil (with enough to coat the base of the pan) over a medium-high heat
Once hot, add the breadedbasa and cook for 3-4 min on each side pressing down firmly with a spatula until the outside is golden and the fish is cooked through – this is your fish katsu
Tip: Your fish is cooked when it turns opaque and flakes easily
7
Combine the grated ginger, grated carrot, apple matchsticks, slicedspring onion and mayo in a medium bowl – this is your ginger slaw
8
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